Celebrity Chefs Recipes: Traci Des Jardins's Petrale Sole with Celery Root and Roasted Beets

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and dairy-free.

petrale sole

💰Cheaper: tilapia

Tilapia is more affordable and widely available.

vegetable stock

💰Cheaper: water

Water can be used for a lighter flavor.

fresh herbs

💰Cheaper: dried herbs

Dried herbs are more accessible and have a longer shelf life.

Preheat the oven to 400°F.

Wash and scrub the gold and chioggia beets, removing the greens.

Season the beets with salt, pepper, and a little olive oil, then wrap them in foil to create a packet.

Roast the beets in the oven for about 40 minutes until tender.

Open the foil packet and let the beets cool before peeling them.

Peel the celery root using a knife, cutting off the outer skin.

Cut the celery root into about two-inch long batons, ensuring they are of similar thickness.

In a pot, heat a little extra virgin olive oil and add the celery root batons.

In a separate pot, reduce white wine down by half to remove the raw flavor.

Add vegetable stock and the reduced white wine to the celery root, and let it braise until tender.

Peel the cooled beets, cutting larger ones into halves or quarters.

Season the petrale sole with salt and pepper on both sides, ensuring it is dry.

Heat a heavy-bottom pan or nonstick pan over high heat, adding a neutral oil with a high smoking point.

Cook the petrale sole in the hot pan, ensuring not to crowd it, until it has a crispy brown crust.

While the fish cooks, finish the celery root by adding salt, pepper, and extra virgin olive oil to thicken the sauce.

Add Meyer lemon zest and juice to the celery root mixture.

Once the fish is cooked, turn off the heat and add chervil and tarragon to the sauce.

Add the roasted beets to the sauce mixture.

Plate the celery root, placing the petrale sole on top, and garnish with chopped chives, tarragon leaves, and chervil sprigs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens