Ingredients
- Pan Roasted Snapper
- 4- 6 oz. snapper filets (or any white fish)
- 2 leeks, slice thin
- 2 celery root, medium diced
- Mushroom Cream
- 2 cups cream
- 1/2 cup chanterelle mushrooms
- 1 bay leaf
- 1 leak, sliced thin
- pickled mushrooms
- 1 cup apple cider vinegar
- 1/2 cup water
- 3 cloves of garlic
- 1/2 cup sugar
- 1/4 c salt
- 2 dashes fish sauce
- 2 T. sesame oil
- 1 cup chanterelle mushrooms
Preparation
Step 1
Celery root
Peel and dice into uniform pieces.
Toss with oil, salt, and pepper and roast in oven at 350º until tender. Set aside.
Mushroom cream
Place all ingredients in pot and bring to a boil. Reduce heat, and simmer for 15 minutes.
Turn off heat, and let steep for 20 minutes.
Transfer to blender and puree. Season with salt and pepper and set aside.
Pickled mushrooms
Place vinegar, water, sugar, fish sauce, salt, sesame oil in a pot and bring to a boil. Pour over mushrooms in heat proof container and place in fridge, preferably overnight.
To finish
Heat sauté pan over high heat until oil shimmers. Season both sides of fish with salt and white pepper.
Place fish in pan carefully. Reduce heat to medium-low and let the fish sear.
Check after 5 minutes, then transfer to 350º oven until done.
Spoon chanterelle cream onto plate in a circle. Place roasted leeks and celery root on top of cream. Place fish on top of celery root, then garnish with pickled mushrooms