This recipe is all about sharing the love, something warm and cosy with a touch of the avant garde to see us through the last of the cooler weather.
Ingredients
| 50 g | Sugar |
| 100 g | Sea salt |
| 200 ml | Beer, (nothing too dark like a stout, and use something where you wouldn't mind finishing the rest of the bottle for your hard work) |
| 300 g | Tarakihi fillets, fresh, skinned and boned (Main) |
| 1 | Orange, zested |
| 1 | Olive oil |
| 1 | Celeriac, peeled and diced small |
| 1 cup | White wine |
| 200 ml | Vegetable stock |
| 250 ml | Cream |
| 1 | Honey, and chopped chives, to serve |
Directions
- To salt the tarakihi, mix the salt, sugar, beer and orange zest together and massage into the fish. Leave at room temperature for 1 hour.
- Sweat the celeriac gently in a saucepan with some olive oil. Do not allow it to colour. Once it begins to soften add the white wine and reduce to a syrup.
- Add the stock and boil until reduced by half.
- Add the cream and simmer until celeriac breaks to touch.
- Transfer to a blender and pulse until smooth.
- Remember to season lightly through each step and to always taste test each time.
- Meanwhile, wash salt and beer cure off the fish, pat dry with a paper towel then place in a hot saucepan with a little oil and sear on both sides.
- To serve, reheat the soup and pour into bowls. Place the tarakihi on top followed by a swirl of honey and a sprinkle of chives.