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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