No, that’s not mashed potatoes sitting under this scrumptious Halibut and Tomato Garnish – it’s Celery Root Purée!
I love cooking halibut because it’s such a mild and flaky fish. It’s also super flexible and can be prepared numerous ways. This Halibut with Celery Root Purée and Tomato Garnish was adapted from a recipe that ran in Chef John Broening’s column in The Denver Post. It’s my kind of recipe – absolutely delicious, easy to prepare, beautiful on the plate, and impressive to serve.
And, if that’s not enough, it’s also very flexible. Chef Broening cooks the fish on the stovetop; I cook it in the oven or on the grill. He uses dill, while I use tarragon. I think the real secret is the celery root purée. Often people think it’s mashed potatoes, and are always surprised at the unique and delicious flavor.
Halibut with Celery Root Purée and Tomato Garnish
Ingredients
Celery Root Purée
- 4 medium celery root bulbs, peeled and cubed
- lemon juice
- 6 tablespoons unsalted butter, softened and sliced into tablespoons
- 1 cup crème fraîche
- Salt, to taste
- ground black pepper, to taste
- Pinch sugar, optional
Tomato Garnish
- 2 pints cherry or grape tomatoes, stemmed and halved (or quartered if large) – see Note
- 3 tablespoons shallots, chopped
- 2 tablespoons fresh tarragon, chopped
- 1/4 cup extra virgin olive oil
- 4 teaspoons white wine vinegar
Halibut
- 2 1/2 pounds halibut, skin removed, cut into 8 pieces
- 1/4 cup lemon-flavored or extra virgin olive oil
Instructions
Celery Root Purée
- In a large saucepan, cover cubed celery root with water. Add squeeze of lemon juice and bring to a boil. Cover, reduce heat and simmer 25 to 30 minutes or until the celery root is very tender; drain.
- In a food processor, combine celery root and butter; process just until blended. Add the crème fraîche and process until the consistency of mashed potatoes. Season to taste with salt and pepper. Taste, and if it is a bit bitter, add a pinch of sugar.
- Return to saucepan and keep warm over low heat.
- Preheat oven to 450 degrees. Spray a large shallow baking dish with nonstick cooking spray.
Tomato Garnish
- In a medium mixing bowl, toss together the tomatoes, tarragon, shallots, olive oil and vinegar. Set aside.
Halibut
- Brush both sides of the fish with the lemon-flavored olive oil. Season with salt and pepper.
- Spray a nonstick skillet with cooking spray and place over medium heat. When hot (but not smoking), place the halibut top side down in the pan and cook 3 minutes or just until golden brown.
- Turn over and place in prepared baking dish in one layer. Roast in the oven, uncovered, 8 to 10 minutes per 1-inch of thickness (at its thickest point), until opaque and just cooked through. Let stand 5 minutes before serving.
- To serve, spoon celery root purée on each plate. Top with fish fillet and spoon the tomato mixture (and juices) over the top. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
