Crispy skin trevally with celeriac puree

Healthy and yummy great for all the family.

Serves 4- 6


400 grams Celeriac, peeled & diced
1 brown onion, finely diced
2 tablespoons low salt margarine
2 cups fish stock
6 saffron threads
2 * 200 grams Trevally, De-boned and skin on (Or any white fish)
Handful of English spinach, washed
1 bunch Dutch carrots, peeled

  • Step 1

    In a medium sized fry pan, sautee the finely diced onion in a little oil over medium heat until the onion softens, then add then add the margarine and the diced celeriac and cook slowly until the celeriac starts to soften.

  • Step 2

    Add the fish stock and the saffron threads, cover and simmer for approximately 40 minutes, then with a stick blender puree for 5-8 minutes or until velvety smooth.

  • Step 3

    Season the Trevally with salt & pepper both sides.

  • Step 4

    In a medium to high heat fry pan with a little oil, place the Trevally skin side down, and cook for 5-6 minutes or until the skin is brown and crispy. Turn the fish over and cook for a further 3-4 minutes or until the fish is cooked through.

  • Step 5

    In a small fry pan with a little oil and margarine, sautee the baby carrots until they have started to soften then add the spinach and cook until it starts to wilt. Drain the excess moisture out of the spinach. Season with salt & pepper.

  • Step 6

    Spoon the celeriac puree onto a large plate, then arrange the baby carrots and wilted spinach, top with the crispy skinned Trevally.


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