Baked Fish Fillets with Celery Cream

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Baked Fish Fillets with Celery Cream
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
4
Ingredients
250 grams Celery root
150 milliliters dry white wine
salt
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)
How healthy are the main ingredients?
Dillsugarsaltlemonparsleygarlic

Preparation steps

1.

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.

2.

Peel garlic and squeeze through the garlic press. Combine herbs, garlic and lemon zest. 

3.

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. 

4.

If desired, serve with buttered potatoes and corn salad.