Celeriac Butter Bean Puree with Wild Mushrooms & Pan-Fried Hake
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Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This winter warmer dish starts with a base of comforting celeriac butter bean puree, before being topped with some garlicky wild mushrooms and a fillet of pan-fried Cornish hake.
Ingredients
For the celeriac and butter bean puree (serves 3-4)
  • 1 small head of celeriac, peeled and chopped approx 500-600g
  • 400g tin butter beans, drained and rinsed
  • 250 mls veg or chicken stock
  • 20g butter
  • grated nutmeg
For the hake
  • 2 fillets of skin-on hake, approx. 200g per person
For the wild mushrooms
  • 200g oyster or mixed wild mushrooms.
  • 2 cloves of garlic, minced
  • handful parsley, finely chopped
general
  • olive oil, a little extra butter, salt and pepper
Instructions
  1. Bring a medium saucepan of water to boil, add the celeriac and cook for 10 minutes. Drain well.
  2. Add to a high powered blender with the butter beans and 250mls vegetable (or chicken) stock. Blitz until velvety smooth. Add in the butter, and season with a salt (don't be shy) and pepper and a little grated nutmeg. Blitz again and taste, transfer to a small saucepan to keep warm while you finish the rest of the dish.
  3. Next cook the fish. Heat a large-non stick pan over a medium heat and add a tablespoon of olive oil and knob of butter. Season the flesh side of the hake with salt and pepper. Place the fish skin-side down in the hot pan and leave cook for 3-4 minutes. When the skin is crisped up, turn the fish over and cook for another minute or so, until all the flesh has cooked through – the colour will now be opaque. Use the fat in the pan to baste the fish.
  4. While the fish is cooking, grab another small pan, add a tsp of olive oil and warm over a medium heat. Sauté the mushrooms for a few minutes, until they start to brown. Add the garlic, a small knob of butter and the parsley, cook for another few moments, add a pinch of salt, and then remove from the heat.
  5. To plate up, a pasta-type bowl is best. Add a generous scoop of the puree, top with the mushrooms and finish with the Hake. If you like, garnish with some more parsley and serve with steamed kale on the side.
Notes
Notes. NB the puree will serve around 3-4 people. I haven’t reduced to 2, because then you’d be left with half a celeriac and half a tin of beans which isn’t helpful. You’re better off storing the spare puree in the freezer till you’re ready to eat it again.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/celeriac-butter-bean-puree-with-wild-mushrooms-pan-fried-hake/