Cream of Celeriac Soup with Black Butter Tilapia
Preparation
20 MIN
Cooking
35 MIN
Servings
4

Cream of Celeriac Soup with Black Butter Tilapia

Ingredients

    CREAM OF CELERIAC SOUP

  • 6 cups (1.5 litres) celeriac, peeled and cubed
  • 1 onion, chopped
  • 2 tablespoons (30 ml) butter
  • 5 cups (1.25 litres) chicken broth
  • 1 large potato, peeled and cubed
  • 1/2 cup (125 ml) 35% or 15% cooking cream
  • Salt and pepper

    BLACK BUTTER TILAPIA

  • 2 tilapia fillets
  • 1/4 cup (60 ml) butter
  • 3 tablespoons (45 ml) sliced almonds
  • 2 tablespoons (30 ml) dried currants

Preparation

CREAM OF CELERIAC SOUP

  1. In a large saucepan, cook the celeriac and onion in the butter for about 5 minutes. Add the broth, potatoes and bring to a boil. Cover and simmer gently for about 20 minutes or until the vegetables are tender.
  2. In a blender, purée the soup until smooth. Add the cream. Season with salt. Keep warm.

BLACK BUTTER TILAPIA

  1. Cut each fillet in half lengthwise, then in half crosswise.
  2. In a large non-stick skillet, heat half the butter until it turns a golden brown colour. Add the fish and fry until golden on each side. Season with salt and pepper. Upon turning the fish over, add the remaining butter and almonds. Continue cooking until the almonds begin to brown and the fish is cooked. Add the currants.
  3. Divide the soup into large bowls and place two pieces of fish in the centre of each bowl. Garnish with almonds and currants. Drizzle with brown butter.

Note

You can substitute celeriac by the same amount of cauliflower.