Smoked barramundi with celeriac puree and roasted celeriac
- 2 160g barramundi fillets, skin on
- 2 handfuls wood chips
- 2 large celeriac
- 250ml milk
- salt and pepper
- 75ml olive oil
- 1 tsp thyme leaves
- 75g butter
- 1 lemon
- 2 tbsp baby basil
This dish appeals to me because I love combinations of the same ingredients, cooked a couple of different ways. Varying textures and flavour make it deceptively simple but super tasty.
Method
Trim the fillets if necessary so they are even in size. A wok or barbecue work equally as well for the smoking process, but the advantage of the barbecue is that it is outside. And the smoky smells stay outside, too.
Place a double layer of tin foil on the base of the wok or in the barbecue. Sprinkle in the wood chips and heat over a roaring flame until the wood begins to smoke.
Place the fish on a wire rack and place over the smoking chips. Turn the heat down low and cover with a lid to trap the smoke. Leave for about 10 minutes.
Peel the celeriac and quickly grate one of the bulbs - it will start to brown if you take too long. Place in a pot, pour in the milk and add a pinch of salt.
Bring to the boil, stirring occasionally and simmer until the celeriac is tender. Drain, reserving the milk.
Blend the celeriac in a food processor until smooth and creamy adding a little milk if necessary.
Cut the remaining celeriac into large dice or chunks, and fry in a good non-stick roasting tray or frying pan in a little of the olive oil. Sprinkle with a little sea salt, some thyme leaves and colour evenly on all sides. Pop in a moderate oven until tender, turning occasionally. Remove from the oven.
Add a little chunk of butter to the pan, then a squeeze of lemon as it starts to turn golden and nutty followed by a few fresh thyme leaves.
Place a dollop of celeriac puree on the plate, sit the smoky barramundi next to it and scatter the roasted celeriac pieces on and around the fish. Drizzle with the lemony butter from the roasting pan and sprinkle with baby basil leaves.
Serves 2
