Celeriac soup with beer, salted fish and honey ( SERVES 4 )
Celeriac soup with beer, salted fish and honey  Photo by Tamara
West  Dan Pearson  Bite 9/9/2013   Ratings: No ratings yet
1. To salt the tarakihi, mix the salt, sugar, beer and orange
zest together and massage into the fish. Leave at room
temperature for 1 hour.   2. Sweat the celeriac gently in a
saucepan with some olive oil. Do not allow it to colour. Once it
begins to soften add the white wine and reduce to a syrup.   3.
Add the stock and boil until reduced by half.   4. Add the cream
and simmer until celeriac breaks to touch.   5. Transfer to a
blender and pulse until smooth.   6. Remember to season lightly
through each step and to always taste test each time.   7.
Meanwhile, wash salt and beer cure off the fish, pat dry with a
paper towel then place in a hot saucepan with a little oil and
sear on both sides.   8. To serve, reheat the soup and pour into
bowls. Place the tarakihi on top followed by a swirl of honey
and a sprinkle of chives.