Barramundi over Celeriac Puree and Ramps
Print RecipeIngredients
- 1 medium size celery root knob
- 3 tbsp extra virgin olive oil
- 1 tsp rice wine vinegar
- 1/4" fresh ginger knob, cleaned and peeled
- 1 tbsp tomato paste
- 2, 6 oz Barramundi fillets
- fresh lemon juice
- 1 tbsp capers
- 1 tbsp oregano
- 1 bunch Ramps, washed very well and ends cut off
- salt & pepper
Instructions
Heat a small pot of boiling water. Clean the celery root by using a pairing knife to remove the outer skin and an gnarly unsightly parts that remind you of a goblin. Clean the white part left over and chop into 1 in pieces before adding them to the boiling water, reduce to medium heat and cook for 20 min until tender.
Drain the celery bits and place them in a blender with 1 tbsp olive oil, a dash of salt, the cleaned ginger knob, rice wine vinegar, and tomato paste. Puree until smooth and return to empty pot to reheat later.
Heat a grill pan on high heat. Take both fish fillets and cover each one with 1 tbsp olive oil on both sides and place next to each other on one side of the grill.
In a small bowl add the remaining olive oil, salt and pepper and dip the ramps in to cover and place in an even line on the free place on the grill. Let the fish cook for about 8 minutes one side before carefully flipping and topping each fillet with 1/2 tbsp of the oregano and sprinkle the capers over the fillets, cover the fish fillets with a iron cast lid from a pot. Meanwhile, using tongs, flip the ramps to cook on the other side and continue cooking for 5 more minutes. While the ramps finish cooking re-heat celeriac puree for a few minutes before closing all heat sources and move to plating.
Start with dividing the celeriac puree on 2 plates on one side and use a spoon to drag a bit of the puree to the other side. Layer 1/2 the ramps on the left and gently place the fish fillets to the right of the puree line. Using a spoon go back to the grill pan and scoop up and stray capers and top fish. Squeeze fresh lemon juice over both fish fillets, add additional salt and pepper and serve immediately.
Ramps! Yasss….. These super expensive hand forged little treats are when you know that Spring has officially arrived. Maybe a second to that would be fiddleheads, of which I am also a huge fan of. I could not find any interesting reads on whether or not this is actually a low fodmap food since it has a very distinct onion flavor but the way I see it, 1. its tips are green 2. cut off a good portion of the white bits at the end as you would a scallion or leek and 3. I tested it and thrived but every ones body is different. If your lucky enough to run into them at the farmers market and have the cash to buy more than 1 bunch, there are a ton of ways to use them like in a pesto, salad, or mixed with other vegetables but my favorite is just plainly grilled with olive oil, salt and pepper. The celeriac puree complements the ramps by adding earthiness to the dish and its kept light for the transition into summer with the white, meaty and flaky Barramundi that joins the ramps on the grill. Side note, you will need those pieces of bread pictured to soak up all the juices but Im not judging if you want to stick your face on the plate and lick everything with your tongue.
No Comments