Baked “Sablefish Pie”, with Mashed Potato, Fennel Pollen, Celeriac Veloute and Kettle Chip

Yields 12 Canapes

Ingredients:

300g of Sablefish

2 large Russet Potato

200g of Butter

500ml of Heavy Cream

1 medium Celeriac

1 bulb of Fennel

1 medium Onion

2 stalks of Celery

3 cloves of Garlic

1 sprig of Thyme

1 bay leaf

100 ml of White Wine

250ml of Water

2 Small Yukon Gold Potato 3cm in Diameter

Salt

Pepper

Fennel Pollen

 

Method:

 

Mashed Potato

Bake Russet potatoes on a wire rack in the oven at 350 for 1 hour, or until potatoes are soft. While warm, cut potatoes in half and scoop out with a spoon the flesh. Mill through a food mill into a pot. Warm 100g of butter and 250ml of Cream add this to the potatoes, folding until potatoes become velvety. Season with salt and add to a piping bag and place somewhere warm.

 

Celeriac Veloute

Dice celeriac, fennel, onion, celery and garlic. In a Large saucepan heat 100g of butter and sweat off (no colour) vegetables with thyme and bay. Once soft deglaze with white wine, reduce and add water and 250ml of cream. Simmer for 20-25 minutes until vegetables are soft. Add mixture to a blender and puree until smooth.

 

Kettle Chip

Slice Yukon Gold Potatoes thinly using a mandolin, place in a bowl and rinse all the starch off with running water. Drain and deep fry at 350 for until potatoes are golden. A good substitute is pre-made plain kettle chips.

 

Sablefish

With a sharp knife cut sablefish into 12 equal portions. Season with salt, pepper and fennel pollen. Bake at 350 for 8 minutes or until fish flakes with the touch.

 

Platting:

On a platter place down kettle chips, add a dollop of mashed potato. Place sablefish on top and spoon the celeriac over it. Garnish with a leaf of Celery.