Ingredients
(for 2 servings):
Saithe:
- 2 loins of saithe (about 150-180 g)
- salt, pepper
- 1 teaspoon olive oil
- Lemon slices (optional)
Celeriac and potato purée:
- 1/2 medium celeriac (about 200 g)
- 2 medium potatoes (about. 200 g)
- 1-2 tbsp butter
- 2-3 tbsp 30% cream
- pinch of freshly grated nutmeg
- salt, white pepper
Blanched spinach:
- 150 g fresh spinach
- 1 clove of garlic (finely chopped)
- 1 teaspoon olive oil
- salt
Spicy chilli oil:
- 20ml vegetable or sesame oil
- 1/2 teaspoon chilli flakes
- pinch of salt
Saithe loins on celeriac and potato purée, spinach and spicy chilli oil
A light and aromatic dish with a sophisticated nature. Tender saithe loins steamed and served on a creamy celeriac and potato purée with a hint of nutmeg, blanched spinach and spicy chilli oil.
Preparation
- Season the fish with salt and pepper. Steam for 10-12 minutes until the fish is tender and firm.
- Peel and cut up the celeriac and potatoes. Cook in salted water until tender, drain. Add butter, cream, nutmeg and white pepper. Blend or mash to a smooth, creamy consistency.
- Fry the garlic in the oil, add the spinach and blanch for 1-2 minutes until tender. Season with salt.
- Heat the oil, add the chilli flakes and salt. When it starts to sizzle, remove from the heat and set aside to cool.
- Method of serving: Place a portion of the purée in the centre of the plate, top with the blanched spinach and then the saithe loins. Top with a few drops of spicy chilli oil. For a garnish – fresh herbs or sprouts.
Tip: A dish ideal for an elegant lunch or dinner. Can be served on its own or accompanied by roasted vegetables.