1 tablespoon unsalted butter
2 tablespoons canola oil
Four 6 to 8-ounce fillets codfish or sea bass
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 shallot, chopped
1/2 cup cooked baby artichokes, quartered
1/3 cup roasted grape tomatoes
1/3 cup white wine
1 tablespoon chopped garlic
1 1/2 cups fish stock
1/3 cup oil packed kalamata olives, pitted and halved
1/4 cup piquillo or roasted red peppers, julienned
2 tablespoons chopped fresh parsley
1 1/2 teaspoons preserved lemons, small dice
4 tablespoons unsalted butter
4 cups peeled, chopped celery root (from about 1 large root)
About 2 1/2 cups milk
Kosher salt and freshly ground black pepper
Splicer367
I made this over a year ago and loved it. Printed it out and put in my recipe file. A question arose on another site about celery root, and I dug up this recipe to forward it to the questioner. I hope they like it as much as we did.
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