Pan Fried Seabass on Celeriac and Parsnip Mash with a Burnt Butter and Caper Sauce Recipe
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For the Mash
celeriac, peeled to remove all knobbly skin and cut into chunks
peeled and cut into chunks
salt and pepper to taste
For the Fish
drizzle of olive oil for frying
For the Sauce
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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