It is all described in that beautiful book North Sea fish from IJmuiden. About the North Sea, the auction, fishing techniques and of course the many types of fish that are caught. I also came across this recipe for a celeriac rice stew; served with mullet, but because this fish is not in season now, we take rockfish.
Boil the potatoes with the celeriac in water with salt for 20 minutes until tender. Drain and mash with the crème fraîche. Season the stew with 2 tablespoons of olive oil, salt and pepper. Keep it warm. Heat the remaining olive oil in a frying pan, sprinkle the redfish fillets with salt and pepper and fry the redfish until crispy on the skin for 3 to 4 minutes. Then turn over fry for another 2-3 minutes until just cooked. Spoon the chervil through the stew and serve with the redfish.
Necessary for four people:
– 4 redfish fillets with skin (100 g each)
– 1 kg floury potatoes (peeled and cut into pieces)
– 1 celeriac (700 g, peeled and cubed)
– 200 g crème fraîche
– 4 tbsp olive oil
– 1 bunch of chervil (roughly chopped)
– salt pepper
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