Roasted Snapper with Celery Root Purée and Crispy Celery Chips

Instructions

1. 1

   Preheat your oven to 400°F. Peel and cube the celery root into 1-inch pieces. Chop 2 celery stalks into 1-inch segments and reserve 1 celery stalk for chips.

   Tip: Soak celery root in lemon water immediately after cutting to prevent browning.

2. 2

   Bring vegetable stock to a boil in a pot with the chopped celery stalks, thyme sprigs, and minced shallot. Add celery root cubes and simmer for 15-18 minutes until very tender and easily pierced with a fork.

   Tip: Don't skip simmering long enough—tender celery root makes for a silkier purée.

3. 3

   While the celery root cooks, slice the reserved celery stalk into thin matchsticks using a mandoline or sharp knife. Toss with 0.5 tablespoon olive oil, salt, and pepper, spread on a baking sheet, and roast for 12-15 minutes until golden and crispy.

   Tip: Watch the chips closely as they can burn quickly—they're done when golden brown.

4. 4

   Drain the cooked celery root and discard the cooking liquid and aromatics. Return to the pot and mash with 2 tablespoons butter and the warmed milk until smooth and creamy. Season with salt, pepper, and lemon juice to taste.

   Tip: Use an immersion blender for an ultra-smooth, restaurant-quality purée.

5. 5

   Pat the snapper fillets dry with paper towels. Season both sides generously with salt and pepper. Heat 1.5 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

   Tip: Dry fish skin ensures a better sear and prevents sticking.

6. 6

   Place snapper skin-side down in the hot skillet and sear for 4-5 minutes without moving until the skin is crispy and golden. Flip carefully and cook for another 2-3 minutes on the flesh side.

   Tip: Resist the urge to move the fish—let it sit undisturbed for the best skin texture.

7. 7

   Transfer the seared snapper to the preheated oven and bake for 8-10 minutes until cooked through. The flesh should flake easily with a fork.

   Tip: Fish cooks quickly, so use a meat thermometer if unsure—it should reach 145°F internally.

8. 8

   Spoon the celery root purée onto each plate, top with a roasted snapper fillet skin-side up, and garnish with crispy celery chips, fresh lemon slices, and a light drizzle of remaining melted butter.

   Tip: Serve immediately while the purée is warm and the crispy chips are still crunchy.