Deep-Fried Flathead Fillets with Brandade of Celeriac, Fennel & Potatoes & Baby Fennel Fritters

Name: Deep-Fried Flathead Fillets with Brandade of Celeriac, Fennel & Potatoes & Baby Fennel Fritters
Yield: Serves 6
Cuisine: French
Ingredients: 250 g peeled celeriac [about 1 small celeriac], cut into 2cm dice; 30 ml extra virgin olive oil; 1 clove garlic, finely chopped; 6 lemon cheeks or wedges; 300 g bintje, desiree or pontiac potatoes, peeled and cut into 3cm dice; 250 g trimmed fennel [about 1 large bulb], cut into 2cm-thick wedges; lemon juice to taste; salt and freshly ground white pepper; 100-150 ml crème fraîche; 2 baby fennel bulbs; 2 quantities batter; peanut oil for deep-frying; 12 x 120 g skinless flathead fillets

Preparation info

Serves
6

Difficulty
Medium

Appears in

French

By Damien Pignolet

Published 2005

About

I have always enjoyed vegetable purées with meat, poultry and game. They work especially well when there is a crisp or crunchy element to balance the texture of a dish. In the late 1980s I made a pilgrimage to the famous restaurant of Georges Blanc, near Lyons, where I first tasted this wonderful ‘brandade’ of celeriac, fennel and potato.

Ingredients

Europe
Oceania
France
Australia
Fish course
Pescatarian
Lyon
Mediterranean

Ingredients

Method