Baked Grouper with Herb-Pistachio Crust, Celeriac Cream, and Warm Green Bean Shallot Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a small sheet pan with parchment paper or lightly grease it with some of the olive oil.

2. 2

   Place the celeriac and potato in a medium saucepan with the vegetable broth and 1 garlic clove. Bring to a boil, reduce to medium heat, and cook for 18 to 20 minutes until everything is very tender.

3. 3

   Meanwhile, make the crust. Finely chop the pistachios and mix them in a bowl with the parsley, lemon zest, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 finely grated garlic clove.

4. 4

   Pat the grouper fillets dry with paper towels. Season them with the remaining salt and a little black pepper. Brush the tops with Dijon mustard and press the pistachio-herb mixture onto them to create an even crust.

5. 5

   Place the fillets on the prepared pan, drizzle with 1 tablespoon olive oil, and bake at 220 °C / 425 °F for 10 to 12 minutes, or until the fish is just cooked through and the crust is golden.

6. 6

   While the fish bakes, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until it starts to soften. Add the green beans and sauté for 4 to 5 minutes, stirring often.

7. 7

   Add 1 tablespoon lemon juice to the green beans and shallots and cook for 1 minute more. Adjust with a pinch of salt and black pepper. Keep warm.

8. 8

   Drain the cooked celeriac, potato, and garlic, reserving 120 ml / 1/2 cup of the cooking liquid. Blend with the heavy cream, 1 tablespoon olive oil, and some of the reserved liquid until smooth and silky. Season with salt, black pepper, and the remaining lemon juice.

9. 9

   To serve, spread the celeriac cream onto four plates. Top each with a herb-pistachio crusted grouper fillet and serve with the warm green bean and shallot salad. Serve immediately.