Pan Fried Seabass on Celeriac and Parsnip Mash with a Burnt Butter and Caper Sauce Recipe
www.spaulyseasonalservings.com
www.spaulyseasonalservings.com

Pan Fried Seabass on Celeriac and Parsnip Mash with a Burnt Butter and Caper Sauce Recipe

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Ingredients

  • For the Mash
  • 1 small celeriac, peeled to remove all knobbly skin and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 2 teaspoons wholegrain mustard
  • 2-3 tablespoons milk
  • 1 tablespoon butter
  • salt and pepper to taste
  • For the Fish
  • 2 seabass fillets
  • drizzle of olive oil for frying
  • For the Sauce
  • 25 g butter
  • 1 tbsp capers drained

Instructions

    To make the puree

    Boil celeriac and parsnip for 25-35 minutes or until soft. Drain
    Put the vegetables through a ricer or mash
    Add in the mustard, milk and butter and stir until smooth

    For the fish

    Heat a frying pan till very hot and slightly smoking. Add 1 tbsp of oil and when hot add the Seabass fillets skin side down. After about 15 seconds, turn the heat down to medium and cook the fish for 3 minutes.
    After the fish has cooked for 3 minutes, turn the heat back up to full and cook for an additional 2 minutes.
    Now flip the fish over, turn the heat off and allow the flesh side of the fish to cook in the residual pan heat for about 3 minutes. This is how you ensure that the fish is moist.

    For the sauce

    Heat the butter over a medium heat in a saucepan. Let it foam until it starts to change to a nutty brown colour. Remove from heat stir in the capers and serve over the fish and mash. Enjoy.

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