Baked Haddock on Celery Purée
Ingredients
- 2 lbs haddock, fillets
- 7 cups celery root, diced 1/4″ thick
- 2 tbsp lemon juice
- 1 cup green onion, finely chopped
- 3 tbsp parsley, finely chopped
- 4 tbsp olive oil
- 1 tbsp steak spice
- sea salt and pepper, to taste
Directions
- Mix lemon juice, parsley and seasoning.
- Add fish and delicately mix.
- Set aside for 30 minutes.
- Blanch celery root in salted, boiling water.
- Drain and dry.
- Mix with olive oil.
- Arrange in gratin dish in 1 layer.
- Top with marinated fish.
- Bake in a 375-degree oven.
- Baste with marinade until fish and celery root are cooked.
