Creamed Celeriac Puree, Baked Herb Crumbed Hake Fillet and Celeriac Chips

A delicious and easy to prepare fish dish.

Ingredients


  • for the hake:
  • ingredients:
  • 12 oz fresh hake (skinned and pinned)
  • 2 tblsp breadcrumbs
  • 1 tblsp fresh herbs ( parsley,basil, chive)
  • zest of ½ lemon
  • 1 dessert spoon of melted butter
  • salt and pepper
  • for the puree:
  • 300 g celeriac (cubed)
  • 0.50 pint milk
  • 100 g potatoes (cubed)
  • 0.50 pint water
  • 1 bay leaf
  • salt and white pepper
  • 1 tblsp crème fraiche
  • 1 tsp chopped chives
  • for the celeriac chips:
  • 400 g celeriac
  • 1 tblsp rapeseed oil
  • 1 tsp paprika
  • salt and pepper

Method

  1. For the celeriac chips:
  2. First get the chips on to cook. Trim the outer skin of the celeriac as you would a turnip
  3. Cut the 400g celeriac into chunky chips.
  4. Blanch in a pot of salted boiling water for 2 minutes. Strain well , toss in the oil and season with the salt , pepper and paprika
  5. Place on a tray lined with a silicone mat or baking parchment and place into a hot oven at 200°C for approx 30 minutes. Remove and allow to cool just a little before moving or serving.
  6. For the puree:
  7. Second job is to get the puree on to cook. Place the potato, celeriac, bayleaf, salt and pepper in a sauce pan and add the milk and water.
  8. Bring to a simmer and cook gently until tender for about 20 minutes. Now strain well and remove the bay leaf.
  9. Use a potato masher or food processor to mash the potato and celeriac. Now season with salt and pepper and stir in the crème fraiche and chive.
  10. Season to taste and serve.
  11. For the hake:
  12. Season the fillets of hake with salt and pepper, roll or fold the hake in half which will give a thicker fillet that cooks easier without drying out and produces a far better presentation.
  13. Shape the piece of fish with your hands until neat. In a mini food processor whiz up the breadcrumbs, butter, lemon jest, herbs, salt and pepper.
  14. Sprinkle this over each fillet. Place the hake into the oven with the chips to cook for approx 12-14 minutes depending how thick the fillet is until cooked through.
  15. To serve:
  16. Warm your two plates.
  17. Place a spoon of the hot celeriac puree on the centre of each plate and then pop your baked fillet of crumbed hake on top of each.
  18. Garnish as desired with the chips or serve in a neat little bowl on the side.




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