Seafood In Celery Root And Lovage Broth Recipes

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OLD BAY-SPICED FISH STICKS WITH CREAMY CELERY ROOT AND CARROT SLAW



Old Bay-Spiced Fish Sticks with Creamy Celery Root and Carrot Slaw image

Kids and grown-ups alike will love this upgrade on classic fish sticks. And with a cornmeal coating, they're naturally gluten-free. The creamy dipping sauce doubles as a dressing for the salad, so you don't have to mix up two different sauces to get dinner on the table.

Provided by Anna Stockwell

Categories     Fry     Kid-Friendly     Yogurt     Wheat/Gluten-Free     Dinner     Lunch     Cornmeal     Cod     Carrot     Spring     Summer     Healthy     Pescatarian     Peanut Free     Soy Free     Kosher     Diabetes-Friendly     Small Plates

Yield 4 Servings

Number Of Ingredients 21

For the dipping sauce and slaw:
1/2 cup plain Greek yogurt
1/4 cup mayonnaise
2 tablespoons country-style Dijon mustard
1 teaspoon honey or agave nectar
1/4 teaspoon ground coriander
6 tablespoons lemon juice, divided (about 2 lemons)
Kosher salt
2 large carrots, peeled
1/2 large celery root, peeled
1/2 cup parsley leaves, roughly chopped
Freshly ground black pepper
For the fish sticks:
2 large eggs, beaten
1/4 cup cornstarch
1 cup stone-ground yellow cornmeal
1 tablespoon plus 2 teaspoons Old Bay seasoning
1 pound firm white fish (such as cod), cut into 16 even strips, about 3x1" each
Kosher salt
1/4 teaspoon freshly ground black pepper
Grapeseed or other neutral oil (for frying)

Steps:

  • Make the dipping sauce and slaw:
  • Whisk yogurt, mayonnaise, mustard, honey, coriander, 3 Tbsp. lemon juice, and 1/2 tsp. salt in a large bowl. Set aside 3/4 cup for dipping sauce. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely shred carrots and celery root. Add carrots, celery root, parsley, and remaining 3 Tbsp. lemon juice to remaining yogurt mixture and toss to combine. Season slaw with salt and pepper.
  • Make the fish sticks:
  • Place eggs, cornstarch, and cornmeal in 3 separate medium bowls. Add Old Bay to cornmeal and stir to combine.
  • Pat fish dry, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dredge fish in cornstarch, shaking off excess, then coat with egg, allowing excess to drip back into bowl, then coat with cornmeal mixture, pressing to adhere and shaking off excess, and transfer to a plate.
  • Pour oil into a large skillet to a depth of 1/4". Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F. Reduce heat to medium and, working in 2 batches, cook fish until golden brown and cooked through, about 2-3 minutes per side. Transfer to a paper towel-lined plate and season with salt. Serve fish sticks with dipping sauce and slaw.
  • Do Ahead
  • Fish sticks can be coated, covered, and chilled up to 2 days ahead, or freeze on a rimmed baking sheet, transfer to re-sealable plastic bags, and store in freezer up to 3 months. Frozen fish sticks don't need to be defrosted, but cook time will be 2 to 3 minutes longer.

WOLFGANG PUCK'S SALMON WITH CELERY-ROOT PUREE



Wolfgang Puck's Salmon With Celery-Root Puree image

Provided by Linda Wells

Categories     dinner, main course

Time 50m

Yield Four servings

Number Of Ingredients 17

6 tablespoons unsalted butter
1 shallot, chopped
1 clove garlic, minced
1 tomato, peeled, seeded and chopped
1/2 bottle cabernet sauvignon
2 tablespoons balsamic vinegar
1 cup chicken stock
Salt and freshly ground pepper to taste
1 medium-sized baking potato, peeled
1 celery root, peeled
1/2 cup heavy cream
2 tablespoons butter
Salt and freshly ground pepper to taste
1 1/2 tablespoons fresh ginger, finely minced
1 1/2 tablespoons black pepper, chopped or roughly cracked
4 salmon fillets, Alaskan King or other, each about 6 ounces
Olive oil for grilling or sauteing

Steps:

  • To make the sauce, heat two tablespoons of the butter in a large saute pan until the butter is foamy. Add the shallot, garlic and tomato and saute at medium-low heat for about five minutes, or until the shallot is translucent.
  • Add the wine and vinegar and cook over medium-high heat until reduced by half. Add the chicken stock and reduce again by half. Finish the sauce by stirring in the remaining four tablespoons of butter, one tablespoon at a time. Season with salt and freshly round pepper to taste. Keep warm.
  • Prepare the celery-root puree by chopping the potato and celery root into one-inch cubes. Put in a medium-sized pot and cover with lightly salted cold water. When the water comes to a boil, cook for 15 to 20 minutes, or until soft. Drain and return the potato and celery root to the pot. Heat briefly until the excess moisture evaporates.
  • Pass the celery Root-potato mixture through the small disk of a food mill or a ricer. (Do not use a food processor; it will make a gluey puree.) Return to the pot.
  • Stir in the cream and cook, stirring, over medium heat for about three minutes, or until thickened.
  • Remove from the heat. Stir in the butter and the salt and pepper to taste.
  • In a small bowl, combine the ginger and black pepper. Season the salmon with salt and coat with the ginger-pepper mixture. If grilling or broiling the salmon, sprinkle the fillets with olive oil and cook two minutes on each side. If sauteing the salmon, heat one tablespoon of olive oil in a large saute pan. When the pan is very hot, add the salmon and cook two minutes on each side.
  • Divide the sauce among four warm dinner plates. Spoon equal amounts of celery-root puree on the center of each plate. Place salmon on top.

LOBSTER LOVAGE STEW



Lobster Lovage Stew image

Yield Makes about 12 cups

Number Of Ingredients 14

2 cups dry white wine
three 1 1/4-pound live lobsters
4 large carrots
2 onions, quartered
1 cup packed freshlovage leaves or celery leaves
2 bay leaves
3/4 teaspoon dried thyme, crumbled
1/2 cup packed fresh parsley sprigs, washed and spun dry
1/4 teaspoon whole black peppercorns
1 cup finely chopped shallot
4 tablespoons unsalted butter
1 tablespoon all-purpose flour
a 28- to 32-ounce can tomatoes, drained and chopped
1 cup heavy cream

Steps:

  • In a 10- to 12-quart kettle bring 8 quarts water and 1 1/2 cups wine to a boil. Plunge lobsters into liquid headfirst and return liquid to a boil. Simmer lobsters, covered, 12 minutes. Have ready a bowl of ice and cold water. With tongs plunge lobsters immediately into bowl of ice water to stop cooking and reserve cooking liquid.
  • Working over a bowl to catch juices, twist off tails and claws and reserve juices. Discard head sacs. Reserve tomalley and any roe if desired and remove meat from tails and claws, reserving shells. Cut meat into bite-size pieces and chill, covered, in a bowl.
  • Chop 2 carrots and add to reserved cooking liquid with reserved lobster juices, reserved tomalley and roe if using, reserved shells, onions, 1/2 cup lovage or celery leaves, bay leaves, thyme, parsley, and peppercorns. Simmer stock gently, uncovered, skimming froth occasionally, 1 1/4 hours.
  • Pour stock through a large sieve into a large bowl and transfer to cleaned kettle. Boil stock until reduced to about 7 cups and return to bowl.
  • Finely chop remaining 2 carrots and in a 5- to 6-quart kettle cook with shallot in butter over moderately low heat, stirring occasionally, until crisp-tender. Sprinkle flour over mixture and cook, stirring, 3 minutes, but do not brown vegetables. Add remaining 1/2 cup wine and boil, stirring, until most of wine is evaporated. Add tomatoes and stock and simmer, covered, 10 minutes. Stir in cream and salt and pepper to taste and cook stew, stirring occasionally, until heated through. Stew and lobster meat may be prepared 2 days ahead and chilled, covered. Reheat stew before proceeding.
  • Finely chop remaining 1/2 cup lovage or celery leaves and stir into stew with lobster meat. Cook stew, stirring, until just heated through.

SEAFOOD IN CELERY ROOT AND LOVAGE BROTH



Seafood in Celery Root and Lovage Broth image

What the New Sammy's menu describes as a broth is really a purée. The dish is somewhat monochromatic, but its fascinating flavor spectrum will make your mouth extremely happy.

Provided by Charlene Rollins

Yield Makes 4 main-course servings

Number Of Ingredients 16

3/4 pound celery root (sometimes called celeriac), peeled with a knife and cut into 1/2-inch pieces (1 1/3 cups)
2 (6-inch) fresh lovage sprigs, coarsely chopped, or 1/4 cup coarsely chopped tender inner leaves from celery ribs
1 teaspoon table salt
4 cups water
1/2 stick (1/4 cup) unsalted butter
1 1/2 pound oyster mushrooms, trimmed
1 cup diced (1/3-inch) fennel bulb (sometimes called anise; 5 ounces)
1/2 cup diced (1/3-inch) sweet onion such as Vidalia or Walla Walla (2 1/2 ounces)
1 cup dry white wine
1/2 cup heavy cream
12 large sea scallops (1pound ), tough muscle removed from side of each if necessary
12 jumbo shrimp (10 to 15 per pound ), peeled
12 shucked Kumamoto oysters in their liquor
1/4 teaspoon coarsely ground black pepper
Coarse sea salt to taste
Garnish: fresh lovage or celery leaves, chopped

Steps:

  • Simmer celery root, lovage, and 1/2 teaspoon table salt in water in a 3-quart saucepan, partially covered, until tender, 12 to 15 minutes. Transfer celery root with 1 cup cooking liquid (reserving remainder) to a food processor and purée until very smooth. Force purée through a fine-mesh sieve into a bowl, pressing on solids, then stir in 1 cup reserved cooking liquid.
  • Heat 2 tablespoons butter in a 2- to 3-inch-deep 12-inch heavy skillet over moderate heat until foam subsides, then cook mushrooms, fennel, onion, and remaining 1/2 teaspoon table salt, covered, stirring occasionally, until softened, 10 to 12 minutes. Add wine and boil, uncovered, until reduced by half, about 3 minutes. Stir in celery purée, cream, and remaining 2 tablespoons butter. Add scallops and shrimp, then simmer, covered, turning occasionally, until shellfish are just cooked through, 5 to 6 minutes.
  • Divide scallops and shrimp among 4 shallow bowls, then divide vegetables from skillet among bowls using a slotted spoon. Boil celery mixture in skillet over moderate heat, stirring occasionally, until reduced to about 2 cups, 8 to 10 minutes. Add oysters, including their liquor, and cook over moderately low heat until edges begin to curl, about 1 minute, then transfer to bowls with slotted spoon. Spoon thickened purée over seafood and vegetables, then sprinkle with pepper and sea salt.

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