Yield
Makes 4 servings
Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke

How to Make It

Step 1

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.

Step 2

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.

Step 3

Sauté celery root in 1 tablespoon melted butter over medium heat 5 minutes or until tender, and set aside.

Step 4

Melt 1 tablespoon butter; add shallot and bacon. When bacon is almost crisp, add kale, and cook until thoroughly heated. Set aside.

Step 5

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.

Step 6

Arrange kale in the center of the plate; sprinkle celery root around kale. Top with fish, and spoon sauce around celery root.

Campton Place Hotel, San Francisco, California

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