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Seared Sea Bass with Mashed Celery Root

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Executive chef of "The Wallace," Joel Miller is making a delicious seafood dish.
Ingredients

Ingredients fro Celery Root Puree

  • One whole celery root, peeled and cut into two-inch cubes
  • Milk to cover

Ingredients for Brown Butter Sauce

  • 4 oz brown butter
  • 1 tsp toasted cumin seed
  • 1/2 tsp red Chili flake
  • 1 tsp minced garlic
  • 1 tbl brunoise shallot
  • 1 tbl small capers
  • 1 tbl small cut chives
  • Lemon juice to taste
  • Salt to taste

Ingredients for Fish

  • Sea Bass Filet fish and Debone. Half each filet on a bias.

Directions for Puree

1) Simmer in pot until tender. Strain, reserving liquid. Place celery root in vitamix adding reserve liquid until purée is smooth (may not need all reserve liquid). Season with salt to taste.

Directions for Sauce

1) Add butter, cumin, garlic, Chili flake, and capers to pan. Put on low/medium heat so warm.

2) Once warm, add shallot, chives, lemon juice, and salt. Drizzle

3) Over crispy skin of fish and around plate