A humble fish can star in a dainty dish. We give you also the celery puree recipe that has color and distinctive taste and can accompany almost any fish. The roasted garlic adds fragrance to the olive oil and the seaweed give a unique color and sea air.
A delicious gourmet creation …
Amberjack with celery puree, sauté vegetables, roasted garlic and nori seaweed.
By Christos Chrisikopoulos executive chef professor of the culinary school Etoile Athens
Ingredients
1200 gr amberjack fish in slices
For the celery puree
500 gr celery leaves
250 gr Naxos potatoes
100 gr dry onions
100 gr cow butter
Himalayan salt
Freshly ground pepper
For the sautéed vegetables
150 gr flask eggplant
150 gr pumpkins
150 gr dry onion
Salt
Freshly ground pepper
Fine olive oil
For the roast garlic
Olive oil
Garlic without being peeled
Salt
Freshly ground pepper
For the seaweed
Seaweed nori cut into sticks
Fried in olive oil
How to prepare
First we make the puree.
Wash and clean the vegetables and put them to boil for 30 minutes in a pot with water, salt and pepper.
When they boil strain and pour into the blender with the butter and mash until the puree gets a velvety texture.
We reserve the celery puree hot.
Prepare the vegetables, cut them into rings.
In a deep frying pan, heat the olive oil and fry the vegetables after we salt and pepper them for 2 minutes on each side. Spread paper towels on a platter and spread the vegetables to remove the excess olive oil.
Prepare the garlic. We fry it in the fryer with its peel at low temperature for 10 minutes to make the inside soft.
Immediately after we peel the garlic and cover with foil.
In the same oil in the fryer, fry the seaweed and after we remove them with a slotted spoon and remove the olive oil, we put them for a while in a nonstick pan.
Salt and pepper the fish and sauté in a pan for 3 minutes on each side, turning carefully with forceps.
Serve in a dish having as its basis the celery puree, sautéed vegetables on the side, fish fillets and in the middle the seaweed.
Great dining creation …
