Ingredients
• 2- 6oz filets of wild Striped bass, skin on ( you can use any flaky whitefish such as Grouper, whitefish, tourbot, seabass even salmon)
• 1 whole Celery root peeled and cut into cubes.
• 2 tablespoon heavy cream
• 1/4 cup unsalted butter
• 1 cup of water
• ¼ cup white wine
• ½ cup stock (fish or chicken)
• 1 whole shallot minced
• 2 oz fresh Morel mushrooms cleaned and sliced ( or any other Mushrooms)
• Salt & Pepper
• 2 tablespoons of maderia wine
• Chives, tomato, Minced for garnish
Procedures for fish and Morels
Place side by side in a wide enough pan, both sides of the fish filets, add champagne, stock, and shallots , make sure the liquid is underneath the fish to prevent sticking. Wrap the top of the pan with aluminum foil so no air excapes.Place the pan in a pre-heated 400o oven for approximatly 10- 15 min or until the fish is all of the way cooked . Place the filets on a plate and loosly place the foil on top, keep in a warm area. Take the liquid, add maderia and the mushrooms place in the pan ½ the amount of the butter and reduce on the stove til there is ½ cup of liquid left and the sauce is thick . Peel of the skin of the bass ,Taste and add S&P if needed and the chives and tomatoes . Spoon over the fish on the plate you are serving
Procedures for the Celery Purée
Simply, sautee the celery cubes in the other ½ of the butter, add water and cook till very soft and the water has reduced down to a glaze with the butter , puree in a blender and add the cream making sure the puree consistancey is thick and smooth add salt and pepper if needed and serve on the plate warm under the fish.