Baked Fish Fillets with Celery Cream
- 250 grams Celery root
- 150 milliliters dry white wine
- 1 bay leaf
- 1 pinch sugar
- 75 grams softened butter
- 1 lemon (Juiced and zested)
- 1 egg yolk
- freshly ground peppers
- 1 tablespoon chopped Dill
- scallions (1 tablespoon)
- parsley (1 tablespoon)
- 2 garlic
- 4 redfish fillet (each about 180 grams)
- 2 tablespoons clarified butter
- Fat (for the pan)
Peel and coarsely chop celery. Bring wine to a boil, season with salt lightly. Add bay leaf, celery and sugar and simmer, covered, for about 20 minutes or until tender. Remove bay leaf, add butter and lemon juice and puree in a blender. Add egg yolk and season with salt and pepper.
Peel garlic and squeeze through the garlic press. Combine herbs, garlic and lemon zest.
Rinse fish fillets in cold water, pat dry, halve crosswise and season with salt and pepper. Heat lard in a pan and cook fish on both sides briefly. Arrange in a greased baking dish and spread with celery cream. Bake in preheated oven at 225°C (approximately 425°F) for about 8 minutes. Sprinkle with herb mixture and serve.
If desired, serve with buttered potatoes and corn salad.