Lunch

Rouget & Sauce Vierge with Celeriac Purée & Crispy Salsify

Name: Rouget & Sauce Vierge with Celeriac Purée & Crispy Salsify
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: 2 red mullet fillets (rouget), 150g each, skin on; For sauce vierge: 200g ripe plum tomatoes; 80ml extra-virgin olive oil (bright, fruity); 12g fresh basil leaves, hand-torn; 4g fresh tarragon leaves, minced; 2g Herbes de Provence (thyme, fennel, marjoram blend); 1 shallot, minced fine; ½ garlic clove, minced; 5ml aged red wine vinegar; Fleur de sel and cracked pepper; For celeriac purée: 400g celeriac (celery root), peeled & cubed; 80ml whole milk, warmed; 20g unsalted butter; 2g white miso paste (optional, for umami depth); Nutmeg, pinch; For salsify: 180g salsify (oyster plant), peeled & cut into 4cm batons; 500ml neutral oil for frying; Fleur de sel; To finish: 10ml aged balsamic, 5g micro shiso or micro basil, fleur de sel

Pan-seared red mullet fillets with papery, crimson skin, topped with a fresh sauce vierge of blanched tomatoes, basil, and Provence aromatics. Served over a glossy, butter-enriched celeriac purée and crowned with fried salsify batons for earthiness and texture.

885calper serving 23gprotein 29gcarbs 78gfat 25min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this