Whole Fish with Celery Root

Name: Whole Fish with Celery Root
Ingredients: ½ teaspoon ground cumin; ½ cup coconut milk; One 3-pound whole red snapper or other mild fish such as sea bass, cleaned, with head and tail on; Kosher salt; 1 large or 2 medium celery roots (about 1¾ pounds), peeled and trimmed; 1½ cups flat-leaf parsley leaves, washed and dried very well; 2 tablespoons fresh lemon juice; One 3-pound whole red snapper or other mild fish such as sea bass, cleaned, with head and tail on; Vegetable oil for deep-frying

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This aromatic dish looks and tastes as if slathered with cream. It isn’t. There is a minimum of fat.

Ingredients

1 large or 2 medium celery roots (about 1¾ pounds), peeled and trimmed
½ cup

Fish course
Gluten-free
Pescatarian

Method

Generously chop off the top and bottom and then the four rounded sides of the celery root to make a cube. Cut the trim pieces into ½-inch chunks (about 6 cups). Cut the cube into 2-×-⅜-×-⅜-inch sticks (there will be about 3 cu