PREP TIME: 15 Min
COOK TIME: 10 Min
SERVINGS: 4
INGREDIENTS Buy Now
- 4 Alaska Rockfish fillets (5 to 6 oz. each), fresh, thawed or frozen
- 1 cup prepared chai tea
- 1 Tablespoon unsalted butter
- 1/2 teaspoon kosher salt
Celery Root Puree:
- 1 celery root bulb, peeled
- 3 cups water
- 1-1/2 teaspoons kosher salt, divided
- 1 clove garlic
- 1/4 teaspoon unsalted butter
- 1/8 teaspoon curry powder
DIRECTIONS
Puree: Trim and cut celery root into medium-size pieces. Boil water with 1 teaspoon of salt; add celery root and blanch for 8 minutes, or until fork tender. Drain and place in blender; add remaining ingredients. Puree on high until smooth, adding liquid (milk or stock) if needed. Season to taste.
Rockfish: In a large 12-inch skillet, bring the chai tea to a simmer over medium-high heat.
Rinse any ice glaze from frozen Alaska Rockfish under cold water, then add fish to chai in skillet. Poach for 4 minutes adjusting temperature, if needed, so that chai simmers but doesn’t boil. Gently flip fish (a great fish spatula comes in handy here) and cook an additional 4 minutes for frozen rockfish or 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove fillets from liquid and keep warm.
Reduce chai for 2 minutes on high; remove from heat and stir in butter and salt. Return to heat and reduce just a bit more; season to taste.
To serve, divide puree between 4 plates. Top with a fish fillet and serve with sauce.
NUTRIENTS PER SERVING (without sides)
153 calories, 5g total fat, 2.5g saturated fat, 43% calories from fat, 78.5mg cholesterol, 26g protein, 0g carbohydrate, 0g fiber, 345mg sodium, 21mg calcium and 490mg omega-3 fatty acids.
CHAI-POACHED ALASKA ROCKFISH with CELERY ROOT PUREE PRINT PDF
Recipe by Chef Erik Slater
