Fish with crisp skin, celery root puree, and celery and lemon salsa from A Recipe for Cooking (page 129) by Cal Peternell

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Notes about this recipe

  • Totallywired on December 09, 2018

    Fabulous. Weigh down method worked perfectly on the fish (pickerel) which cooked evenly aided by a butter baste. I chose to purée the celery root in some of its liquid instead of butter, and used whole milk to round out the cream as I had it on hand. The celery salad provided great texture and deepened the primary flavours. Delicious, simple, satisfying.

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