Cooking note: (C=0g), (P=0g) and (F=0g) indicate the total carbohydrates, total protein and total fiber in grams for the ingredient listed. This recipe has about 8 grams carbohydrates, 30 grams of protein and 2 grams fiber per serving.
1 large celery root yielding 2 cooked cups (C=17.6g) P=2g) (F=7.4g)
2 tablespoons unsalted butter (C=0g)
Smoked sea salt (C=0g) (can substitute regular salt)
Freshly ground black pepper (C=1g)
4 halibut fillets, boneless and skinless, about 4 ounces each (P=120g)
Pinch ground coriander seed, optional (C=1g)
Drizzle of extra virgin olive oil (C=0g)
2 large shallots, chopped fine (C=5g) (P=1g)
1 cup dry Vermouth or Viognier (C=6g)
1/2 cup snipped fresh chives (C=1g)
1/4 cup celery leaves (C=2g)
Preheat oven to 450 degrees
To prepare celery root puree: In a large pot of boiling water, add the celery root, cooking about 30 minutes until tender (or until skewer can be inserted without resistance). Transfer to colander to drain. Allow to cool enough to handle, then trim away the skin and roots. Cut the root into large chucks and transfer to a food processor. Add the butter and puree until smooth. Add smoked or regular sea salt and pepper to taste. Remove and keep warm.
To prepare halibut: Heat a large nonstick pan over medium-high heat. Season all surfaces of the halibut with the coriander, salt and pepper. Drizzle a little olive oil in the pan. Place halibut into the pan, cooking until well seared, about 2 minutes. Turn over, adding the shallots for one minute. Add the Vermouth and transfer pan to the oven, cooking until done, about 6 to 8 minutes depending on thickness of the fish. Carefully remove pan from oven, keeping in mind the handle is red hot. Add the chives and adjust the seasoning of the pan juices as necessary.
To serve: Divide and spoon the celery root puree onto the center of warm dinner plates. Carefully transfer the halibut to atop the puree. Spoon the pan juices over the halibut. Position a few celery leaves atop halibut for garnish. Sprinkle the dish with a little fresh pepper and serve.
Makes 4 servings.
Per serving: 328 calories; 13 g fat (5 g saturated fat; 36 percent calories from fat); 8 g carbohydrates; 60 mg cholesterol; 282 mg sodium; 30 g protein; 2 g fiber.
Jimmy Schmidt is chef/owner of the Rattlesnake in Detroit. You can reach him online at mailto:email@example.com.