Roasted Sea Bass with Celery Root Cream and Paprika: A Refined Dish with Deep Flavors

Are you looking for an elegant dish that combines the freshness of the sea with the earthy, aromatic touch of celery root? Today, we bring you a recipe for Roasted Sea Bass with Celery Root Cream and Paprika, a dish that stands out for its simplicity and rich flavors. Perfect for a special dinner or to impress your guests, this recipe highlights the sea bass with an incomparable texture and aroma.

Ingredients and Preparation:

Celery Root Cream

Ingredients:

• 25 ml of extra virgin olive oil
• 1 garlic clove, sliced
• 300 g of celery root, peeled and diced
• 500 ml of broth
• 500 ml of water
• 200 ml of cream
• 50 g of butter
• Salt to taste

Preparation:

1. In a pressure cooker, heat the olive oil and add the sliced garlic. Once it begins to brown, add the celery root, broth, water, and cream.
2. Close the lid and cook for 20 minutes on medium heat after the valve rises.
3. Drain the mixture and blend at maximum speed, adding the butter gradually. Strain the cream for a smooth texture and adjust the seasoning.

Sautéed Celery Root

Ingredients:

• 200 g of peeled celery root

Preparation:

1. Cut the celery root into half-centimeter slices, then into thin strips, and finally into small dice the size of rice grains.
2. Sauté the diced celery root in a non-stick pan with a drop of oil for a few seconds until al dente. Drain and set aside.

Main Dish Preparation

Ingredients:

• 4 sea bass fillets, 120 g each
• 200 g of sautéed celery root (prepared earlier)
• 100 g of celery root cream (prepared earlier)
• 20 g of mascarpone
• 20 g of grated Parmesan cheese
• 20 g of butter
• Chopped chives
• Salt and pepper to taste

Preparation:

1. In a small pot, combine the sautéed celery root with the cream and bring it to a gentle boil until it reduces to a risotto-like consistency.
2. Remove from heat and add the mascarpone, Parmesan cheese, and butter, stirring continuously to incorporate. Adjust seasoning and finish with chopped chives.

Finishing and Presentation

To enhance the flavor of the sea bass, season the fillets with salt and pepper 15 minutes before cooking. In a pan, roast them skin-side down first with a drop of olive oil until the skin is crisp, then flip and cook the other side until the center reaches a pearly texture.
Serve the sea bass with the celery root risotto and accompany it with a refreshing salad of fresh sprouts and thin strips of raw celery root, dressed with extra virgin olive oil, salt, and sherry vinegar. This fresh touch balances the dish’s intensity and adds a vibrant, delicious dimension.

Tips and Suggestions

• Substitutions and Variations: You can replace celery root with potatoes and add a touch of celery root to achieve a similar flavor. This recipe is also versatile with different fish; try it with cod, fresh hake, red mullet, sole, or small fillets of mackerel.

This dish is a celebration of freshness and authentic flavor, with a refined touch that makes it a true culinary experience. Try it and amaze your guests with this recipe full of nuances!