Behind the Recipes
Sauteed Black Sea Bass with Green Celery Fondue and White Anchovies by Chef Kerry Heffernan
Makes 6 servings
INGREDIENTS:
3 lbs. Black Sea Bass fillet (6oz portions)
4 stalks celery peeled and sliced on a bias
2 pieces whole cloves
1/4 lbs. butter
salt and pepper
2 pieces lemon
12 pieces white anchovies
1/4 lbs. Grana Padono cheese
l piece rustic white fiscelle
Celery Sauce:
1 bunch parsley
1 bunch chives
1 bunch dill
1 bunch marjoram
spinach
heavy cream
1 piece celery root garlic
4 pieces white anchovies
1 bunch tarragon
PREPARATION:
Green Celery Fondue:
1. In a small sautere pan heat up butter with 1 tablespoon of water, once butter is melted sweat celery with cloves until tender. Remove cloves.
2. Blanch and shock all the herbs and spinach, then rough chop. Place herbs and spinach in blender until smooth bright green blend is obtained.
3. Cut celery root into medium size chunks and place in a heavy bottom sauce pan with garlic and white anchovies, cover with heavy cream and let simmer for 30 minutes. Strain through fine mesh strainer into a small sauce pan and discard all solids. Whisk in green herb mixture until light green color.
For Snapper:
1. Preheat the oven to 425° F. Season the fish on both sides
with salt and pepper.
2. Preheat a large, ovenproof saute pan over medium-high heat. When hot, add 1 tablespoon of canola oil. Place the fish flesh side down and saute gently until golden brown. Carefully turn the fish over to the skin side and transfer to the oven until cooked the whole way through, about 6 minutes.
For Crostini:
1. Cut fiscelle into six pieces on a medium bias.
2. Preheat a medium saute pan and add 2 tablespoons of butter. Once butter is melted place crostini flat on low flame and cook until golden brown on both sides. Remove from pan and grate Grana Padono on top and let sit.
Plating:
Place a heap of celery fondue on right side of plate and the fish on the left. Place sauce on top of celery fondue and finish with
white anchovy slivers and fresh squeezed lemon juice.
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