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Happy Halibut With Snappy Celeriac Puree

Charlie.Q.Force's picture
Never knew halibut could be so happy, but Charlie Q makes it happen along with a delicious celeriac puree.
Ingredients
  Dried mushrooms 2 Ounce (each of chanterelle, porcini, and Portobello rehydrated with hot water and add ½ cup of Sake)
  Shallots 2 Tablespoon, finely diced
  Sake 1 Cup (16 tbs), divided
  Garlic 1⁄4 Cup (4 tbs)
  Chives 1⁄8 Cup (2 tbs), chopped
  Thyme 1⁄8 Cup (2 tbs)
  Panko crumbs 1⁄2 Cup (8 tbs)
  Balsamic mustard 4 1⁄2 Tablespoon, divided (3 tbsp. to coat halibut and remaining for puree)
  Lemon juice 1⁄2 Medium
  Olive oil 1⁄2 Cup (8 tbs), divided (1/4 cup for halibut and remaining for puree)
  Honey 2 Tablespoon
  Halibut fillet 1 Pound
For the puree
  Celeriac 1 , cubed
  Parsnip 1 (peeled and sliced into disks)
  Lemon 1 Medium (Zest and juice)
  Olive oil 2 Tablespoon
  Balsamic mustard 1 1⁄2 Tablespoon
  Honey 1 1⁄2 Tablespoon
Directions

GETTING READY
1. Preheat the oven to 250 degree.
2. Rehydrated the mushrooms in hot water and 1/ cup of sake.
3. Finely dice the shallots, chop the garlic and chives, peel and cut the celeriac into cubes, slice the parsnip into disc, set aside.
4. Remove the zest of lemon and squeeze the juice and set aside.

MAKING
5. In a bowl combine the celeriac and parsnip with cold salted water and bring to a boil. Lower heat and simmer until tender for 12-15 minutes.
6. In a container combine ½ of the lemon juice, olive oil and 1 tablespoon mustard and honey, set aside.
7. Drain mushrooms and drain the excess water.
8. Heat pan over med heat, pour ½ tablespoon of olive oil, sauté shallots for 3-5 minutes.
9. Add mushrooms and ¼ cup of Sake. Cook until sake evaporates.
10. Transfer the mushrooms on a board and chop them really well, add the mushrooms in the same pan and cook for few more minutes or until dry.
11. In a food processor combine lemon juice mixture, which was prepared earlier, along with celeriac and parsnip, mix everything until all incorporated.
12. Remove mushrooms from pan and place in a bowl. Mix in garlic, chives, thyme, and Panko crumbs. Set aside.
13. In another pan pour 2 tablespoon of olive oil and sear the halibut on both sides.
14. Coat one side with mustard, press mushroom topping into halibut and place any additional mushroom mixture in pan.
15. Add lemon juice, sake, and olive oil.
16. Place pan in oven and bake in the preheated oven for 8-10 minutes.

FINALIZING
17. Place celeriac parsnip puree on plate, top with halibut, and garnish with lemon zest.

SERVING
18. Serve the halibut with snappy celeriac puree hot.

Things You Will Need
food processor
mixing bowl
pot
saucepan
frying pan

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Fusion
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Ingredient: 
Halibut Fillet
Restriction: 
High Fiber, High Protein
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes
Servings: 
2

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