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Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
- 3 Granny Smith apples
- 1 tablespoon cider vinegar
- 1/2 cup whipping cream
- 1 (1-pound) bunch Lacinato or other kale
- 1 celery root, peeled and diced
- 3 tablespoons butter, divided
- 1 shallot, chopped
- 1 slice bacon, diced
- 4 (6-ounce) black bass fillets, with skin
- Freshly ground black pepper
- Core and coarsely chop apples; process in a blender or food processor until liquefied. Strain through a fine sieve, reserving juice and discarding solids. Place juice in a small saucepan. Bring to a boil, reduce heat, and cook until liquid is reduced by half. Stir in vinegar and cream. Simmer 2 minutes, remove from heat, and set aside.
- Remove stems from kale, and cut into 2-inch pieces. Cook in boiling salted water 5 minutes; drain. Plunge in ice water immediately to stop the cooking process, drain, and set aside.
- Sauté celery root in 1 tablespoon melted butter over medium heat 5 minutes or until tender, and set aside.
- Melt 1 tablespoon butter; add shallot and bacon. When bacon is almost crisp, add kale, and cook until thoroughly heated. Set aside.
- Score fish skin diagonally two or three times, and sprinkle with salt and pepper. Melt remaining 1 tablespoon butter in a cast iron skillet. Sear fish, skin-side up, until lightly browned. Press fillets flat with a metal spatula to prevent curling. Transfer skillet to oven, and bake at 350° for 5 to 7 minutes or until fish flakes easily with a fork.
- Arrange kale in the center of the plate; sprinkle celery root around kale. Top with fish, and spoon sauce around celery root.