Chilean Seabass Recipe
blackened, celery root puree, roasted butternut squash chestnuts, yellow coulis
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare Celery Root Puree
In a pot, combine the chopped celery root, heavy cream, butter, and salt. Cook over medium heat until the celery root is tender (about 20 minutes). Purée using an immersion blender until smooth. Adjust seasoning with salt and pepper to taste.
- 2
Roast Butternut Squash
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes, or until tender and caramelized, stirring occasionally.
- 3
- 4
Cook Chilean Seabass
Season the seabass fillets generously with blackening spice. Heat a skillet over medium-high heat and add a bit of oil. Once hot, add the seasoned seabass and cook for about 4-5 minutes on each side, or until cooked through and blackened.
Plating
- 5
On each plate, spread a generous amount of celery root puree, arrange roasted butternut squash and sprinkle chopped chestnuts on top. Place the blackened seabass fillet next to the puree and drizzle with yellow coulis.