One-side-seared hake with a celery root sauce

Ingredients

• 4 hake fillets, 120 g (4 oz.) each
• 30 ml (2 Tbsp) olive oil
• 4 small celery sticks for garnish
• For the celery root sauce:
• 120 g (approx. ½ small) celery root
• 1 small onion
• 2 garlic cloves
• Juice from half a lemon
• 60 ml (¼ cup) milk
• Salt and pepper to taste

Preparation

For the celery root sauce

• Peel and chop the celery root and onion.
• Add these vegetables together with the garlic to pot of water. Add a pinch of salt and bring to a boil. Cook for 15 to 20 minutes.
• Drain, add lemon juice and milk and purée with an immersion blender to make a very smooth sauce. If necessary, pass through a sieve. Check the seasoning.

For the hake

• In a frying pan on medium heat, place the fish skin side down and cook in oil for 10 to 12 minutes without turning over. Salt and pepper.
• Spoon a little celery root sauce onto each plate. Place the hake on top, skin side down. Garnish with a small celery stick.