Caper and Pine Nut Encrusted Swordfish over Horseradish-Celery Root PureeBy · Mar 20 2011 · Comments
I’m a big fan of pureeing root vegetables of all kinds and I almost always end up with a rich and delicious side dish. Note the term “almost always.” A few months ago I pureed carrots and sweet potatoes together resulting in a neon orange mush that prompted my husband to say, “What in the heck is this?” Fortunately, this horseradish and celery root puree received a very different reception. Here I have matched it with a very basic baked swordfish for a simple meal with strong earthy flavors.
- 1 large celery root, cleaned, outside removed and chopped into 1”cubes
- 3 tablespoons freshly grated horseradish
- 1.5 cups cream
- ¾ – 1 teaspoon salt
- 3 tablespoons butter
- 4 large swordfish steaks
- ½ cup pine nuts
- ¼ cup capers
- 1 lemon
Bring a large stockpot of water to a boil. Add the chopped celery root and return to a boil. Reduce to a simmer and cook for 20-25 minutes.
Meanwhile, pre-heat oven to 450°. Lay the fish steaks out on a large non-stick baking dish. Cut the lemon in half and squeeze a touch of the juice on each steak. Discard any seeds that fall out. In a food processor pulse together the capers and pine nuts until paste-like. Spread a large spoonful of the caper-pine nut mixture on top of each piece of fish. Bake the fish for 15 minutes at which point the caper-pine nut topping should be nicely browned and crusty.
While the fish is baking, drain the celery root in a colander and transfer to the bowl of a standing mixer. Add to the bowl the butter, horseradish and ½ cup of the cream. Mix on low-medium speed while steadily pouring the remaining cream. Add ¾ teaspoon of salt and continue mixing. Taste for flavor and add more salt id desired. Continue to mix until lump less puree has formed. Return the puree to the stockpot and re-heat on low heat.
Plate on piece of fish on a cup of the puree and serve immediately.