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Sea Bass With Celeriac

  Celeriac 3⁄4 Pound (1 Medium Size, Celery Root)
  Chicken stock/Chicken broth 1 Cup (16 tbs)
  Lemon juice 2 Teaspoon
  Onion/1 teaspoon onion powder 1 Small, chopped
  Sea bass fillets 4
For sauce
  Oil 2 Teaspoon
  Brown rice flour 2 Teaspoon
  Reserved cooking liquid 1 Cup (16 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Thyme 3⁄4 Teaspoon
  Small shrimp 1 Cup (16 tbs)
  Salt To Taste

Peel and grate celeriac.
(A food processor makes this task easy.) Combine with chicken stock, lemon juice, and onion.
Mix thoroughly.
Spoon into one large ovenproof casserole or four individual ones.
Top with four serving-sized pieces of sea bass fillets.
Sprinkle with more lemon juice.
Cover casserole tightly.
Bake at 400° about 25 minutes, or until fish flakes with a fork.
Hold top(s) on casserole(s) and drain cooking liquid into a pan.
There should be a full cup.
Keep fish warm while making sauce.
Heat oil in a saucepan.
Stir in flour.
Stir in fish liquid, wine, and thyme.
Keep stirring until sauce thickens.
Add shrimp if desired and salt to taste.
Spoon sauce generously over fish.
Serve with brown rice, baked potato, or Gnocchi and salad.

Recipe Summary

Main Dish

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