Adapted from a recipe from Sandy d'Amato, Chef, Restaurant Owner and James Beard Award Winner
~from Savoring Time in the Kitchen
Makes 2 servings
1 celery root (about 1 pound), peeled to yield 12 to 14 ounces
Tomato porcini essence (see recipe)
4 tablespoon extra-virgin olive oil (divided)
1 cup whole milk
½ bay leaf
1 star anise
¼ teaspoon loose-pack saffron
1 sprig fresh thyme (or 1/2 teaspoon dried thyme leaves)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 grouper or skinless striped bass fillets (7-8 ounces each and about 1 inch thick)
Kosher salt and freshly ground black pepper to taste
Instant-blend flour (such as Wondra) to dust bass fillets
Cut one-third of the celery root into small dice and reserve to use when making tomato porcini. Cut remaining two-thirds into large dice.
Make tomato porcini essence. Set aside.
To make puree: In a small saucepan, place large dice of celery root, 1 tablespoon olive oil, the milk, bay leaf, anise, saffron, thyme, the ½ teaspoon salt and ¼ teaspoon pepper. Bring to a simmer and let simmer, covered, 15 minutes or until celery root is tender. Remove thyme sprig, bay leaf and anise and discard. Puree mixture in a food processor until fine and smooth; taste and adjust seasoning with salt and pepper if necessary. Reserve warm.
Place a sauté pan large enough to hold both bass fillets over medium-high heat. Season fillets with salt and pepper and dust lightly with flour, patting off excess. Add remaining 3 tablespoons olive oil to pan. When oil is hot, sauté fillets about 3 minutes per side until fish is just cooked.
To serve: Divide reserved puree between two large plates or bowls, place fish on puree, and place tomato porcini essence on and around the fish.
Tomato porcini essence:
½ ounce dried sliced porcini mushrooms
1 cup chicken stock
4 teaspoons extra-virgin olive oil (divided)
1 small shallot, diced fine (divided)
½ cup dry white wine
Reserved small dice celery root from above
1 clove garlic, chopped fine
12 cherry tomatoes, halved (I used regular tomatoes cut into 1/2 pieces)
Kosher salt and freshly ground black pepper to taste
Cut mushrooms into small pieces. Place mushrooms in stock and bring to a simmer. Remove from heat and remove mushrooms, gently shaking so as to leave any dirt or sand in stock. Strain stock slowly through four layers of cheesecloth to make sure any debris is left behind. Set mushrooms and stock aside.
Place a small saucepot over medium heat. Add 2 teaspoons of the oil, then add half the shallots and sauté 30 seconds. Add reserved mushrooms and sauté 1 minute. Add wine and cook until reduced to dry, 5 to 7 minutes. Add strained chicken stock and cook until reduced to half, about 4 minutes. Set aside.
Place a sauté pan over medium heat. Add another 1 teaspoon oil and, when hot, add reserved celery root. Season lightly with salt and pepper and sauté 4 minutes or until light golden. Remove from pan and set aside.
Add remaining 1 teaspoon oil to same pan and, when hot, add remaining shallots and the garlic and sauté 5 seconds. Add tomatoes and simmer until mixture is dry and just starting to stick to pan, about 2 minutes. Add reserved celery root and porcini mixtures to pan. Taste and adjust seasoning with salt and pepper as needed.