Jul 09 2026
Restaurants›Auberge du Pommier›Poisson Recipe

Poisson Recipe

Inspired by Auberge du Pommier
Time1h
Serves4

seared sablefish, grilled butternut squash, celeriac crème, sautéed kale, brown butter sauce

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fish

Vegetables

Sauce

Method

Preparation

  1. 1

    Prepare the Butternut Squash

    Preheat the grill. Cut the butternut squash in half lengthwise, scoop out the seeds, and brush the cut sides with olive oil. Season with salt and pepper. Grill for about 10-15 minutes until tender and grill marks appear. Remove and set aside.

  2. 2

    Make the Celeriac Crème

    Peel and chop the celeriac. Boil in salted water until tender (about 15 minutes). Drain and blend with a little olive oil, salt, and pepper until smooth. Keep warm.

  3. 3

    Sauté the Kale

    In a pan, heat a little olive oil over medium heat. Add the kale and sauté until wilted and tender (about 5 minutes). Season with salt and pepper.

Cooking

  1. 4

    Sear the Sablefish

    Season the sablefish fillets with salt and black pepper. In a hot skillet, add olive oil and sear the fillets for about 4-5 minutes on each side until cooked through and golden brown.

  2. 5

    Prepare the Brown Butter Sauce

    In a separate pan, melt butter over medium heat and cook until it turns golden brown and has a nutty aroma (about 5 minutes). Remove from heat and stir in lemon juice and chopped parsley.

Plating

  1. 6

    Serve

    On each plate, spoon a portion of celeriac crème, place the grilled butternut squash on top, add the sautéed kale, and top with the seared sablefish. Drizzle with brown butter sauce before serving.

More from Auberge du Pommier