Alyce Fresh Catch Recipe

Cooking Instructions

1. 1

   Prepare the Celeriac Purée

   Peel and chop the celeriac into small cubes. Boil in salted water until tender, about 15-20 minutes. Drain and blend with 1 tablespoon of olive oil until smooth. Season with salt and pepper to taste.

2. 2

   Make the Pecorino Broth

   In a saucepan, heat the vegetable broth over medium heat. Grate the pecorino cheese and add it to the broth, stirring until melted and incorporated. Season with salt and pepper. Keep warm.

3. 3

   Sauté the Spinach

   In a skillet, heat the remaining olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Season with salt, pepper, and a squeeze of lemon juice.

4. 4

   Cook the Fish

   Season the fish fillets with salt and pepper. In the same skillet, add a bit more olive oil if needed, and cook the fish for 3-4 minutes on each side, or until cooked through and golden brown.

5. 5

   Plate the Dish

   On each plate, spread a generous spoonful of celeriac purée. Top with sautéed spinach and place the cooked fish on top. Drizzle the pecorino broth around the plate and serve immediately.