We went grocery shopping earlier today and the idea for
this dinner just popper into my head when I saw the fish. I knew I wanted to
create something with a seasonal flare.
Turbot fish is absolutely amazing. It’s a big time food
fish because of its delicate flavor yet meaty texture. The local markets only
seem to have it for a short time over the summer, but I was able to score a
couple fresh filets this time of the year. Fresh grated lemon zest and pepper make for
the perfect seasoning on the fish.
I love the delicate flavors of root vegetables such as
turnips, parsnips, and celery root. I recently had rockfish with a celery root
puree, and I thought it was such a great pairing that I recreated that pairing
here. Milk helps enhance the mellow but full flavor of celery root.
I needed to round everything out with other vegetables,
and the nutty and earthy play of brussels sprouts and cremini mushrooms worked
nicely with the inadvertent theme of the dish: familiar flavors in different presentations.
Ingredients and Directions:
2 turbot filets
1 celery root head, about one pound, peeled and cubed
1/2 cup diced onion
8 brussels sprouts quartered
3/4 cup wild mushrooms, chopped
1 large lemon
1 cup milk
1 cup water
Olive oil
Salt + pepper
The fish— Season the fish well with salt and pepper. Using
a microplane zester, zest the lemon well over both sides of each filet until it
looks lightly coated. Heat olive oil over medium heat. Add the filets to the
pan for 4-5 minutes on each side. It’s a meatier fish that will hold up to a longer
cook time in the pan.
The puree—Bring milk, water, and salt just to boil in a large
saucepan over high heat. Add celery root cubes and onions, and bring to a boil
once more. Reduce heat to medium, cover, and simmer for about 20 minutes, or
until very tender. Drain cooking liquid from celery root, and then puree celery
root to desired consistency. Adjust
taste with salt and pepper as you like.
The vegetables—Heat olive oil over medium heat in a sauté
pan, and add brussels sprouts and mushrooms once oil is hot. Season with salt
and pepper, and sauté the mixture for about 8-10 minutes.
Enjoy!!
