Fish With Celery Root, Kale and Mushrooms Recipe

Name: Fish With Celery Root, Kale and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 apples, cored and chopped; 1 cup sparkling cider; 1 tablespoon sherry vinegar; Dash of cayenne pepper; 3 medium celery roots, peeled and cut in 1/4-inch strips; 12 little onions, unpeeled; 4 tablespoons olive oil; 6 fillets of skate or a firm white fish (boneless, skinless chicken breasts may also be used); 1 1/2 ounces dried porcini mushrooms, ground as finely as possible in a spice mill or food processor; 1 tablespoon walnut oil; 3 cups cremini or button mushrooms, sliced; 1 bunch kale, leaves torn from rib; 1 lemon

Servings: persons

6 apples, cored and chopped
1 cup sparkling cider
1 tablespoon sherry vinegar
Dash of cayenne pepper
3 medium celery roots, peeled and cut in 1/4-inch strips
12 little onions, unpeeled
4 tablespoons olive oil
6 fillets of skate or a firm white fish (boneless, skinless chicken breasts may also be used)
1 1/2 ounces dried porcini mushrooms, ground as finely as possible in a spice mill or food processor
1 tablespoon walnut oil
3 cups cremini or button mushrooms, sliced
1 bunch kale, leaves torn from rib
1 lemon

1
Preheat oven to 350 degrees.
2
Cook apples, 3/4 cup of the cider, vinegar and cayenne in a skillet over medium heat for about 30 minutes, or until soft, like apple sauce.
3
When done, turn heat to low.
4
Meanwhile, toss celery roots and onions in a tablespoon of the olive oil, then spread on baking sheet and roast for 30 minutes in oven.
5
Coat fish in the dried mushrooms; then, saute at high heat in a mixture of one tablespoon of the olive oil combined with the walnut oil for a few minutes on each side.
6
Then, put in oven for a few minutes.
7
Fish are cooked when flaky.
8
(Chicken breasts may take slightly longer to cook in the oven.)
9
Peel the onions.
10
Saute sliced mushrooms in the remaining olive oil.
11
Add kale and cook for a minute or two; then, add the onions, celery root, juice of one lemon and the remaining cider and mix together.
12
To serve, spread apple sauce on a plate; put fish or chicken or top of that, and put vegetable mixture on top of that.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 apples, cored and chopped, 1 cup sparkling cider, 1 tablespoon sherry vinegar, Dash of cayenne pepper, and more.

Yes, Fish With Celery Root, Kale and Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish With Celery Root, Kale and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions