Sea Bass with Piquillo Sauce and Celeriac
For a light, zingy, and relatively quick summer dinner, this dish is perfect. With the flaky seabass and flavoursome piquillo sauce, add some honey to cut through the earthiness of the celeriac for a real depth of flavour!
Copper Tri-Ply 20cm Saucepan
Copper Tri-Ply 24cm Sauté Pan
Copper Tri-Ply 24cm Non-Stick Frying Pan
Prep time: 30 minutes
Cook time: 40 minutes
Serves 4 as a main
- 300g celeriac, chopped into 4cm cubes
- Maldon Sea Salt and Freshly Ground Black Pepper (any coarse sea salt will do)
- 125ml olive oil
- 2 large shallots, peeled and diced
- 1.5 garlic cloves, peeled and chopped
- 2 fresh bay leaves
- 1 x 390g tin or jar of piquillo peppers, drained
- 1 tbsp caster sugar
- 50ml manzanilla sherry
- 12 fresh sage leaves
- 4 fillets of wild sea bass (approx. 180-200g each)
- Peel and cube the celeriac and cook in plenty of salted boiling water until tender (approx. 30 minutes). Drain, allow to cool.
- Heat 25ml of the oil in a Copper Tri-Ply 24cm Non-Stick Frying Pan. Add the shallots, garlic, and bay leaves and gently fry for 5 minutes, until just translucent.
- Finely slice the piquillo peppers and add to the pan with the caster sugar. Stir well.
- Add the manzanilla sherry and 125ml of water, bring to the boil and then reduce to a simmer and cook for a further 5 minutes.
- Remove from the heat and allow to cool a little.
- Put into a blender or food processor and blitz until smooth. Season with salt and pepper and set aside.
- Heat 75ml of oil in a heavy-bottomed frying pan (we used our Copper Tri-Ply 24cm Sauté Pan). Brown the celeriac, add the sage leaves and season.
- While the celeriac is browning, score the skin of the sea bass every 0.5cm or so, making sure you don’t score all the way to the edge of the fish.
- Heat the remaining 25ml of oil in a large, heavy bottomed non-stick frying pan until smoking and fry the sea bass (skin side down) for about 6 minutes. Season well and then carefully turn the fish and fry on the other side for another 2 minutes, seasoning again.
- Serve the fish as soon as it’s ready. We served it on a bed of the piquillo sauce and celeriac.
Top Tip: We added a glaze of honey to our celeriac to cut through the earthiness. You could also use maple syrup.
Recipe courtesy of Barrafina.