Tuesday, December 6, 2011

Sturgeon with Celery Root Smash

Really wanted fish, so went to Fish. in Sausalito see what was what.  Yes, they have gorgeous crab, but we've got a shellfish allergy in the house, so I went with the California Sturgeon at 21.99/lb.  I got four 6oz. "fillets".  I put that in quotes because of one of the many cool things about this fish is that it has no bones!  I looked up several recipes for this fish, and decided after reading several sauces and such to make with it, I would just go old school and put a little olive oil and sea salt and pepper and grill it on my grill pan. 

Heat your pan to medium high then cook the fish 5 min. a side.  It was perfect, the kids ended splitting one fillet and that was enough for them, Steve and I were happy with one 6oz. portion each and I had the leftovers today for lunch.

You can see some Sweet Potato Waffle Fries from Alexia.

Celery Root Smash (from Jamie Oliver's Happy Days with the Naked Chef)
1 large celery root
organic olive oil
2 -3 cloves garlic
2 Tbsp. fresh thyme
1/4 cup stock or water

Peel the celery and dice into uniform size cubes about 1/2 inch.  Heat about 3 TBSP. olive oil until hot but not smoking.  Add the celery root and brown about 5 minutes.  Add garlic and thyme and saute another 5 min.  Add stock, cover, and simmer for another 20 minutes until easily pierced with a fork.  Smash it up in the pan leaving it a bit chunky.  Season with salt and pepper.

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