Ingredients
- INGREDIENTS
- CELERY ROOT PURE:
- 2 lb. 2 lb. Alaska Grown celery root, peeled and diced, reserve leaves for garnish, stalks for stock
- 1 lb. 1 lb. Alaska Grown red potatoes, peeled and diced
- Kosher salt
- 1/4 cup 1/4 cup heavy whipping cream
- 3 Tablespoons 3 Tablespoons unsalted butter
- 1/8 teaspoon 1/8 teaspoon cayenne pepper
- CONFIT LEEKS:
- 2 2 Alaska Grown leeks, washed and trimmed, reserving greens for stock, if desired
- 1/2 cup 1/2 cup unsalted butter
- BROWN BUTTER CAPER SAUCE:
- 3 Tablespoons 3 Tablespoons brown butter solids
- 1/4 cup 1/4 cup capers, rinsed and drained
- 2 Tablespoons 2 Tablespoons fresh squeezed lemon juice
- 1 Tablespoon 1 Tablespoon minced shallot
- 1 Tablespoon 1 Tablespoon Dijon mustard
- 1/3 cup 1/3 cup grapeseed oil or other light/neutral cooking oil
- 6 6 sprigs flat-leaf parsley, minced
- Salt and Fresh ground black pepper, to taste
- OVEN ROASTED TOMATOES:
- 6 6 fresh Alaska Grown tomatoes substitute whole canned, if necessary
- Extra virgin olive oil, as needed
- Salt and Fresh ground black pepper, to taste
- 8 oz. 8 oz. Alaska Grown arugula
- 1 1 Alaska Grown fennel bulb, trimmed and shaped paper thin
- ALASKA ROCKFISH:
- 4 4 fresh wild Alaska rockfish fillets 5 to 6 oz. each
- 1 cup 1 cup potato flakes instant mashed potatoes
Servings:
Units:
Instructions
- CELERY ROOT PURE:
- Cook celery root and potatoes in a large pot of boiling salted water until very tender, about 18 to 20 minutes. Drain and process with food
- mill, ricer or food processor. Stir in cream, butter and cayenne; season with salt, to taste. Reserve and keep warm.
- CONFIT LEEKS:
- Quarter leeks lengthwise and dice into 1-inch pieces; wash thoroughly. Heat butter in a large saut pan, add leeks and cook, stirring
- occasionally, over low heat, about 1 hour or until melted and creamy.
- NOTE: Alternatively, cover and place pan in a 300 oven for 1 hour, or until leeks are creamy.
- BROWN BUTTER CAPER SAUCE:
- Place browned butter solids and next 4ingredients in a blender. With blender running, slowly drizzle in oil until emulsified. Stir in
- parsley and season with salt and pepper, to taste.
- *To make hassle-free brown butter: Place 4 tablespoons non-fat milk powder and 4 tablespoons unsalted butter in a small pan and heat slowly
- until milk solids begin to caramelize and smell like hazelnuts; remove from heat and strain off clarified oil with a fine-mesh sieve;
- reserve solids.
- OVEN ROASTED TOMATOES:
- Preheat oven to 375F. Using a sharp knife, cut an X in the stem end of each tomato. Place tomatoes in a pot of boiling water until skins
- start to peel off. Place tomatoes in a bowl of ice water. Peel, discarding skin. Cut tomatoes in half, lengthwise. Drizzle with olive oil;
- season generously with salt and pepper. Spread tomatoes, cut side down, on a baking sheet and roast until very tender, about 25 minutes.
- Remove tomatoes from oven; set aside.
- Combine arugula and fennel in a bowl, and season lightly with olive oil, salt and pepper; set aside.
- ALASKA ROCKFISH:
- Season fillets generously with salt and pepper; firmly coat one side of each fillet with potato flakes. Coat the bottom of a large
- oven-proof saut pan with olive oil and warm over medium-high heat. When oil is shimmering but not smoking, add fillets to pan, potato
- flakes side down, and cook 2 to 3 minutes, until golden brown. Turn fillets over; continue to cook until fillets are cooked through, but
- not falling apart, another 1 to 2 minutes. Serve rockfish with Celery Root Pure, Confit Leeks, Oven Roasted Tomatoes, reserved arugula and
- fennel and Brown Butter Caper Sauce.
Recipe Notes
Recipe by Chef Andrew Brown, Jack Sprat, Girdwood, AK
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