Monkfish With Fermented Celeriac And Mushroom Sauce Recipe

Cooking Directions

• STEP 1.Start by preparing the fermented celeriac. Peel and grate the celeriac, then place it in a sterilized jar. Add salt and water to cover the celeriac, then seal the jar and let it ferment for at least 2 weeks.
• STEP 2.For the mushroom sauce, heat olive oil in a pan and sauté sliced mushrooms until golden brown. Add minced garlic and thyme, then deglaze the pan with white wine. Cook until the wine has evaporated, then add vegetable broth and simmer for 10 minutes. Blend the sauce until smooth.
• STEP 3.Season the monkfish fillets with salt and pepper. Heat oil in a skillet over medium-high heat and sear the fillets for 3-4 minutes on each side until golden brown and cooked through.
• STEP 4.To serve, spoon the fermented celeriac onto plates and place the seared monkfish fillets on top. Drizzle the mushroom sauce over the fish and garnish with fresh herbs. Enjoy!

Cooking Tips

• Make sure to properly sterilize the jar for fermenting the celeriac to prevent any unwanted bacteria growth.
• You can adjust the fermentation time of the celeriac to your taste preference. The longer it ferments, the tangier it will become.
• For a richer flavor, you can add a splash of cream to the mushroom sauce before blending.

Storage and Serving

• Leftover fermented celeriac can be stored in the refrigerator for up to 1 month.
• Store any leftover mushroom sauce in an airtight container in the refrigerator for up to 3 days.
• Serve the monkfish with fermented celeriac and mushroom sauce alongside roasted vegetables or a fresh salad for a complete meal.