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Kingfish With Celeriac

Ingredients
  Celeriac 1 Kilogram, trimmed, chopped coarsely
  Garlic 4 Clove (20 gm) (Unpeeled)
  Olive oil 1 Tablespoon
  Butter 60 Gram
  Cream 160 Milliliter (1/3 Cup)
  Leeks 400 Gram (2 Small Sized)
  Butter 30 Gram (Extra Required)
  Slivered almonds 70 Gram (1/2 Cup)
  Kingfish fillets 1 1⁄4 Kilogram (4 Fillets)
Directions

1.
Coat ceLeriac and unpeeled garlic with the oil in large baking dish.
Bake, uncovered, in moderate oven about 45 minutes or until celeriac is tender.
Cool 10 minutes.
Place celeriac in processor; squeeze in pulp from garlic cloves.
Add butter, oil from baking dish and cream; process until smooth.
Cover to keep warm.
2.
Cut leeks into 10cm lengths; halve lengthways, slice thinly.
Heat extra butter in large pan, add almonds; cook, stirring, until golden brown.
Remove from pan, drain on absorbent paper.
Add leeks to same pan; cook, stirring, until soft.
Cover to keep warm.
3.
Meanwhile, cook fish on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked through.
Divide celeriac puree among serving plates; top with fish and combined leek and almonds.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Fish
Interest: 
Healthy
Servings: 
6

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