Kyuquot Sound Smoked Sablefish Recipe
Amiable Organics Salt Baked Celery RootBirch Glaze
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Ingredients
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Main Ingredients
For Salt Baking
Method
Preparing the Salt Bake
- 1
Prepare the Salt Mixture
In a large bowl, combine coarse sea salt and egg whites until well mixed and resembling wet sand.
- 2
Form the Salt Crust
Spread half of the salt mixture onto a baking sheet in a rectangle shape. Place the sablefish fillets on top. Spread the remaining salt mixture over the fish to completely cover it.
Cooking the Sablefish
- 3
Bake the Sablefish
Preheat the oven to 350°F (175°C). Bake the salt-covered sablefish for 25-30 minutes, until the fish is cooked through.
- 4
Rest the Fish
Once cooked, remove the baking sheet from the oven and let it rest for 10 minutes before breaking the salt crust.
Preparing the Celery Root
- 5
Cook the Celery Root
In a medium pot, add the diced celery root and cover it with water. Bring to a boil and then simmer for 15-20 minutes until tender.
- 6
Making the Birch Glaze
- 7
Prepare the Birch Glaze
In a small saucepan, heat the birch syrup over medium heat until slightly thickened, about 5 minutes. Remove from heat.
Serving
- 8
Plate and Serve
Remove the salt crust from the sablefish, and serve the fish on a plate with the celery root on the side. Drizzle the birch glaze over the fish and celery root.