Equipment
* optional
Ingredients
Glazed Celeriac
- 500 g celeriac (celery root), peeled and diced into 1.5cm cubes
- 30 g unsalted butter
- 200 ml vegetable stock
- 2 thyme sprigs
Mushroom Purée
- 500 g cremini mushrooms, cleaned and sliced
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 100 ml heavy cream
- 15 ml olive oil
- 20 g unsalted butter
Hake
- 600 g hake fillets, skin-on, 4 portions
- 15 ml neutral oil
- salt
Brown Butter Sauce
- 80 g unsalted butter
- 10 ml lemon juice
- 5 g flat-leaf parsley, finely chopped
Nutrition (per serving)
Method
Season the hake fillets generously with salt on both sides and set aside at room temperature. Ensure the skin is meticulously dried with paper towels.
In a medium saucepan, combine the diced celeriac, 30g butter, vegetable stock, and thyme. Cover and simmer over medium heat until tender, about 15 minutes. Remove lid for the last 5 minutes to reduce the liquid into a glaze.
While celeriac cooks, heat olive oil and 20g butter in a sauté pan over medium-high heat. Add sliced mushrooms and cook until deep golden brown and moisture has evaporated (approx 8-10 mins). Add shallots and garlic in the last 2 minutes.
Transfer the mushroom mixture and heavy cream to a blender. Blend on high until smooth and velvety. Season with salt to taste and keep warm.
Heat neutral oil in the large frying pan over medium-high heat until shimmering. Place hake fillets skin-side down. Press gently for 10 seconds to prevent curling. Cook undisturbed for 4-5 minutes until skin is crisp and releases naturally.
Flip the fish and cook for 1-2 more minutes until opaque and flaking gently (internal temp approx 50°C/122°F). Remove fish to a warm plate.
Wipe the fish pan clean. Add the remaining 80g butter and melt over medium heat. Swirl constantly until the milk solids turn golden brown and smell nutty (beurre noisette). Immediately remove from heat and stir in lemon juice and parsley to stop the cooking.
Spoon a bed of mushroom purée onto plates. Arrange glazed celeriac alongside. Place hake fillet skin-side up on the purée. Spoon the brown butter sauce over the fish and vegetables.
Chef's Notes
- Hake is delicate; salting it 10-15 minutes before cooking firms up the flesh, making it easier to handle.
- For the celeriac, cut the cubes as uniformly as possible to ensure even cooking and a professional presentation.
- When making the brown butter, have the lemon juice ready to go. The butter can go from nutty to burnt in seconds, and the cold juice stops the thermal momentum.
- If you cannot find hake, cod or haddock are excellent sustainable alternatives with similar flake structures.
Storage
Refrigerator: 2 days — Best eaten immediately. Fish texture degrades upon reheating.
Reheating: Gently warm puree and celeriac on stove. Fish is best brought to room temperature or flashed in oven, but skin will lose crispness.
