Ingredients
- 4 4 Alaska Rockfish fillets (5 to 6 oz. each), fresh, thawed or frozen
- 1 cup 1 cup prepared chai tea
- 1 Tablespoon 1 Tablespoon unsalted butter
- 1/2 teaspoon 1/2 teaspoon kosher salt
- Celery Root Puree:
- 1 1 celery root bulb, peeled
- 3 cups 3 cups water
- 1-1/2 teaspoons 1-1/2 teaspoons kosher salt, divided
- 1 clove 1 clove garlic
- 1/4 teaspoon 1/4 teaspoon unsalted butter
- 1/8 teaspoon 1/8 teaspoon curry powder
Servings:
Units:
Instructions
- Puree: Trim and cut celery root into medium-size pieces. Boil water with 1 teaspoon of salt; add celery root and blanch for 8 minutes, or
- until fork tender. Drain and place in blender; add remaining ingredients. Puree on high until smooth, adding liquid (milk or stock) if
- needed. Season to taste.
- Rockfish: In a large 12-inch skillet, bring the chai tea to a simmer over medium-high heat.
- Rinse any ice glaze from frozen Alaska Rockfish under cold water, then add fish to chai in skillet. Poach for 4 minutes adjusting
- temperature, if needed, so that chai simmers but doesnt boil. Gently flip fish (a great fish spatula comes in handy here) and cook an
- additional 4 minutes for frozen rockfish or 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove fillets from
- liquid and keep warm.
- Reduce chai for 2 minutes on high; remove from heat and stir in butter and salt. Return to heat and reduce just a bit more; season to taste.
- To serve, divide puree between 4 plates. Top with a fish fillet and serve with sauce.
Recipe Notes
Recipe by Alaska Chef Erik Slater: Cooking with chai is remarkable. This tea has so many things going on in it, I thought
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