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Wild Saithe Fillets with Glazed Celery

Serves 6

6 Wild Saithe Fillets

Olive Oil for searing

200ml Tomato Sauce (Passata)

1 bunch Chives Glazed Celery;

1 head of Celery

2 tbsp Butter

1 tbsp Sugar

100ml Vegetable Stock

Salt and Pepper

      

RD256A - Wild Saithe Fillets with Glazed Celery

For the glazed celery, cut the celery stalks into 6-8cm long pieces. Melt the butter in a pan, place the sugar into the pan and stir until lightly caramelised. Add the celery and stock and bring to the boil, cover and cook for 5 minutes on a medium heat. Take off the lid and reduce the liquid until the celery is glazed. Stir a few times and season with salt and pepper. Keep warm.

Rinse the fish fillets under cold running water and pat dry with kitchen paper. Season the fish with salt and pepper. Heat a non stick frying pan on a medium heat and add a little oil, place the fish into the pan and sear for 3 minutes without touching, turn and sear for another 2-3 minutes.

Meanwhile heat the tomato sauce to serve.

Serve with champ potatoes

Save £10.00

Wild Saithe Fillets (Lieu Noir)

A firm fish, extremely versatile that carries flavours well

6  servings

£24.00 £14.00

More info