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Chai-Poached Alaska Rockfish with Celery Root Puree

Chai-Poached Alaska Rockfish with Celery Root Puree
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Servings
4
Cook Time
10 min
Servings
4
Cook Time
10 min
Chai-Poached Alaska Rockfish with Celery Root Puree
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
10 min
Servings
4
Cook Time
10 min
Instructions
  1. 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
  2. until fork tender. Drain and place in blender; add remaining ingredients. Puree on high until smooth, adding liquid (milk or stock) if
  3. needed. Season to taste.
  4. Rockfish: In a large 12-inch skillet, bring the chai tea to a simmer over medium-high heat.
  5. Rinse any ice glaze from frozen Alaska Rockfish under cold water, then add fish to chai in skillet. Poach for 4 minutes adjusting
  6. temperature, if needed, so that chai simmers but doesnt boil. Gently flip fish (a great fish spatula comes in handy here) and cook an
  7. additional 4 minutes for frozen rockfish or 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove fillets from
  8. liquid and keep warm.
  9. 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.
  10. 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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