Grilled Sea Bass with Celery Root Purée and Crispy Celery Leaves

Instructions

1. 1

   Peel and cube the celery root into 1-inch pieces. Place in a pot of salted boiling water along with the 2 chopped celery stalks and minced garlic. Simmer for 15-18 minutes until very tender, then drain well.

   Tip: Draining the vegetables thoroughly prevents a watery purée.

2. 2

   Return the drained celery root mixture to the pot. Add 2 tablespoons butter and the heavy cream. Mash or use an immersion blender until smooth and creamy. Season with salt and white pepper to taste. Keep warm on low heat.

   Tip: For an extra-smooth purée, press through a fine-mesh sieve.

3. 3

   Combine olive oil with chopped thyme, parsley, and lemon zest in a small bowl. Set the herb oil aside and let infuse while you prepare the fish.

   Tip: This fragrant oil adds brightness and sophistication to the dish.

4. 4

   Pat the sea bass fillets dry with paper towels. Season both sides generously with salt and white pepper. Let sit at room temperature for 5 minutes to allow seasoning to adhere.

   Tip: Dry fish is essential for a crispy skin when grilling.

5. 5

   Preheat your grill to medium-high heat (around 400°F). Brush the grill grates with oil to prevent sticking. Place the fillets skin-side down on the grill and cook for 4-5 minutes without moving them.

   Tip: Resist the urge to move the fish; this develops a beautiful crust and prevents skin from sticking.

6. 6

   Carefully flip the fillets and cook for another 3-4 minutes on the flesh side until the fish is opaque and flakes easily with a fork. Remove from heat and top each fillet with a small knob of butter (1/2 tablespoon per fillet).

   Tip: Sea bass cooks quickly—be careful not to overcook or it will become dry.

7. 7

   While the fish cooks, strip the leaves from the reserved celery stalk. Heat 1 tablespoon vegetable oil in a small skillet over medium-high heat. Fry the celery leaves in batches for 30-45 seconds until crispy, then drain on paper towels. Season lightly with salt.

   Tip: Watch the celery leaves closely as they can burn quickly.

8. 8

   To plate, spoon a generous portion of celery root purée into the center of each warm plate. Place a grilled sea bass fillet on top, skin-side up. Drizzle the lemon-herb oil around the plate and over the fish. Top with a small pile of crispy celery leaves and a squeeze of fresh lemon juice.

   Tip: Serve immediately while the purée is warm and the fish is hot.