Seared Sea Bass with Celery and Beets
Seared Sea Bass with Celery and Beets Recipe
This dish is a great example of modern California fish cookery, Simple, elegant, and delicious.
Added by John on 20 Aug 2010 @ 12:46
Category: Seafood Recipes | Views: 235
- 2 bunches baby beets
- 6 tbsp extra virgin olive oil
- 1 celery root, peeled, cut into 1/2-inch cubes
- 1 salt to taste
- 1/4 white wine
- 1/2 cup vegetable stock
- 1 lemon, zested and juiced
- 6 six-ounce boneless sea bass filets
- 1 white pepper to taste
- 2 tbsp grapeseed or vegetable oil
- 2 tbsp chopped chives
- 2 tbsp chopped chervil or Italian parsley
Preheat oven to 350 degrees F.
Trim the top and bottom of the beets and place in a small baking pan. Drizzle with 1 tbsp of olive oil, and wrap tightly in foil. Roast for 45 minutes, or until the beets are tender. When cool enough to handle, rub off the skin with a paper towel, or parry knife, and cut in quarters. Reserve until needed.
Add 2 tbsp of olive oil and celery root to a saucepan, and sweat over medium heat for 3 minutes. Add the wine and simmer until the wine is almost gone (about 5 minutes). Add the vegetable stock and cook covered for until the celery root is just tender. Turn off heat. Add the lemon juice and zest, remaining olive oil, reserved beets, and salt to taste. Cover and reserve.
Salt and pepper both sides of the fish. Heat a non-stick skillet on med-high until hot. Add the grape seed oil and sear the fish for 2 minutes. Reduce heat to medium and cook for one minute more. Turn the fish and cook until desired doneness is reached. Remove and cover loosely with foil until plating.
Over high heat, bring the vegetable mixture to a boil, turn off and add the herbs. Stir and spoon into 6 serving bowls. Top with the fish fillets and serve immediately. Garnish with extra springs of herb if desired.
NOTE: Gold beets give the celery root mixture a beautiful light-golden color, but red beets will turn everything pink. The taste will be great, but if you don\'t want the pink color, heat them separately and add to the serving bowls when plating.