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Hazelnut-Crusted Fish with Hazelnut Beurre Blanc, Celeriac Emulsion, Mushrooms & Carrots
Recipe by Snezana Calic
Try Snezana Calic's Hazelnut-Crusted Fish with Hazelnut Beurre Blanc, Celeriac Emulsion, Mushrooms & Carrots today!
- Steps
- Ingredients
Ingredients
Fish Stock
Celeriac Emulsion
Hazelnut Beurre Blanc
Mushrooms and Carrots
Hazelnut Crust
Micro herb Salad
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Steps
- Preheat oven to 180°C fan-forced.
- Fillet the cod and set the head and bones aside in a stockpot. Remove the skin from one fillet and keep the other fillet with the skin on. Portion the fillet with the skin into four 150g portions and set aside with the fish skin. The remaining fish can be used for another dish.
- Remove the woody outside from the celeriac and add to the stockpot. Set the inner celeriac aside for the celeriac emulsion.
- For the Fish Stock, roughly chop the remaining ingredients and add to the pot with 1 litre of water.
- Bring to a simmer and cook on a medium heat for approximately 45 minutes. Strain into a saucepan and simmer for another 30 minutes until reduced by half. Set aside.
- For the Celeriac Emulsion, place the celeriac, milk, garlic and thyme to a saucepan on a medium heat and simmer gently for 25-30 minutes until soft.
- Strain the milk and remove the thyme. Place the celeriac and garlic into the cannister of a stick mixer and blitz with a stick blender. Add a small amount of milk, if necessary, to aid the consistency but don’t make it runny.
- Add the butter and blend again until silky smooth. Season with salt and white pepper, to taste. Pass through a fine sieve and transfer to a piping bag. Set aside.
- For the Hazelnut Beurre Blanc, into a small saucepan place the shallots, wine, wine vinegar and peppercorns. Sauté for 10 minutes on a medium-low heat until reduced to 2 tablespoons.
- Add cream then whisk to combine. Whisk in the butter, one cube at a time, fully emulsifying before each addition. Add the hazelnut puree and mix well.
- Season with sea salt, black pepper and a squeeze of lemon juice, if needed, to lift the flavour. Strain the sauce and keep warm.
- For the Mushrooms and Carrots, halve the carrots lengthwise.
- Add olive oil to a frypan on a medium heat. Sear the carrots and mushrooms, cup side down. Cook for 3–4 minutes until starting to soften.
- Add the fish stock and simmer for 5 minutes, until thickened. Then add the butter, garlic, thyme and baste for 1-2 minutes. Finish in the oven for 5-8 minutes, until just tender but still holding their shape.
- For the Hazelnut Crust, add breadcrumbs and hazelnuts to a frypan on a medium heat and toast for 2 minutes, until golden. Add the garlic, lemon zest, parsley and cook for a further 2-3 minutes, taking care not to burn. Season with salt and pepper. Set aside.
- For the Crispy Fish Skin, clean the fish skin well and dry completely. Sprinkle with salt and place in a sandwich press. After 10 minutes, it will be crisp and ready to garnish. Trim the fish to four rectangles, 4x12cm each. Set aside.
- When ready to cook the fish, pat the fillets dry and season generously with salt. Brush the top side with olive oil and press the hazelnut crumb into the flesh.
- Heat a frypan on a high heat, then when hot, reduce the heat to medium and cook skin-side down, pressing down gently, for 2-3 minutes. Flip, add the butter, garlic and thyme. Baste the fish gently for another 2-3 minutes, until cooked through and flaky. Set aside and keep warm.
- For the Microherb Salad, whisk together the lemon juice and olive oil. Just before plating, dress the micro herbs.
- To serve, place a piece of fish in the centre of each bowl. Pipe 3–4 dots of celeriac emulsion to one side. Pour hazelnut beurre blanc around, not over, the emulsion. Arrange mushrooms and carrots. Top fish with extra hazelnut crumb and dressed micro herbs. Finish with crispy fish skin for crunch and top with more hazelnut crumb.
