dinner · everyday
Seared yellowtail with celeriac and tarragon
Seared yellowtail on buttery mashed celeriac, finished with a lemon and tarragon butter.
- Time
- 35min
- Steps
- 4
Ingredients
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Allergens
Contains milk and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Peel and dice the celeriac, simmer until tender, drain and mash with half the butter and a pinch of the salt.
-
2
Dry the yellowtail and season with the remaining salt. Sear in the neutral oil until golden on both sides and 63°C (145°F) in the center.
-
3
Melt the rest of the butter with the chopped tarragon and lemon juice.
-
4
Spoon over the fish and serve with the mash.
