Watch the video Serves 4
Ingredients: 500g celeriac*, cut into chunks
5 Tbsp double cream
150g Salsify**
Lemon Juice
250ml water
Olive Oil
2 medium onions, finely sliced
3 Large shallots, sliced into rings
1 dessert spoon caster sugar
1 tablespoon raspberry vinegar
500ml red wine
4 Fillets Brill, approx 150g each
Bay leaf
Sprig of thyme
1 Garlic clove, crushed
1 tablespoon crushed black peppercorns
Salt and pepper
Approx 12 Pak Choi leaves
Butter *Celeriac is a root vegetable which has a celery-like flavor.
**Salsify is a root and member of sunflower family, that when cooked, resembles an oyster.
Method:
Peel and dice the celeriac and cook in boiling salted water until soft. Crush with a fork and mix in the cream and 100g butter. Season.
Peel the salsify and cook in boiling acidulated water until soft. Cool and cut into diagonal slices. Saute the salsify with a knob of butter. Cook until golden brown all over.
Bring the wine to the boil and simmer gently.
Season the fish and poach in the wine together with the bay, thyme peppercorns and crushed garlic for 7-9 minutes. Allow to rest before serving.
Melt some butter in the pan and fry the shallot rings, season and sprinkle with sugar. Cook until caramelized, add the vinegar and cook until evaporated.
Remove two-thirds of the wine from the fish and add to the shallots. Mix through 50g of butter to make a sauce. Allow to thicken and reduce a little over the heat.
Lightly sautee the pak choi in a little olive oil - enough to slightly wilt the leaves but still leave a good bite.
Place some crushed celeriac in the centre of each plate. Cover with some pak cho. Place the fish on top and pour over the sauce. Scatter the salsify and onion around the dish and serve.
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