Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Celeriac
Fish
Beurre blanc
Serve
How it's done
Celeriac
Mix the celeriac, oil, chilli and salt in a bowl, spread onto a baking tray lined with baking paper.
Bake
Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove. Turn down the oven to 60 °C, warm the platter and plates, keep the celeriac warm.
Fish
Heat the oil in a non-stick frying pan. Salt the fish, fry for approx. 3 mins. on each side. Remove the fish, keep warm.
Beurre blanc
Bring the wine and shallot to the boil in a pan. Turn down the heat, reduce the liquid to approx. 4 tbsp, strain into a measuring cup, squeeze out the shallot. Add the olives, puree, return to the pan, heat through. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to gently warm the sauce; it must not boil. Stir until the sauce becomes creamy.
Serve
In a small bowl, mix the oil with all the other ingredients up to and including the orange juice. Serve on the warm plates with the cod, celeriac and beurre blanc.
| Serve with: | Fregola sarda |
|---|
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