Smoked Angel fish, lemon marmalade, celeriac confit, apple and walnut
Smoked Angel fish
1 Angel fish, skinned and filleted
50g wood chips
1 star anise
10 coriander seeds
2 bay leaves
5g mustard seeds
1tbsp white wine vinegar
3tbsp olive oil
3tbsp lemon juice
1tbsp of castor sugar
1 whole celeriac
3 celery sticks
2 cloves of garlic
1 sprig of thyme
100g goose or duck fat
100g of toasted walnuts
1 granny smith apple
100g of dill
The Angel fish
Season the Angel fish with salt and pepper and place it on a perforated tray before covering it with tin foil.
Place the wood chips, star anise, coriander seeds, bay leaves and mustard seeds in a large roasting tray. This tray will function as your smoker. The Angel fish will be placed on top of the smoker, make sure the two trays are of the same size. The Angel fish will be infused with all the lovely flavours of your roasting ingredients.
To smoke the fish, place the smoker on a high heat stove until the wood ships start to smoke before placing the fish tray on top of it. Leave the tray covered with tin foil.
Let the fish smoke on a medium heat for 6 minutes before taking the fish tray of the smoker.
Allow the fish to rest for five minutes before removing the tin foil.
Drizzle the fish with olive oil and set it aside.
Peel the rind of all 10 lemons with a sharp peeler making sure all the white pith is removed from the skin.
Add the sugar and water to a pot and bring to the boil.
Add the lemon skin and turn down to a simmer. Allow to cook for 30 minutes or until soft.
Once the rind has softened, place it into your food processor and add the vinegar, castor sugar, olive oil and lemon juice. Pulse until all the ingredients have come together to form a marmalade consistency.
Warm the duck/goose fat in a roasting tray together with the garlic and the thyme.
Peel the celeriac and cut away the stem. Remove any leaves from the stem and set them aside.
Using a pastry cutter, cut the celeriac into disks and place them together with the stems in the oil.
Cover with tin foil and place the roasting tray in the oven at 90 degrees and allow it to cook for an hour. Remove the tray from the oven and allow it to cool down in the fat at room temperature.
Portion the stems into 4cm long pieces and set aside.
Pan-fry the disks on one side until golden brown and also set aside
Peel and julienne the apple and celery sticks, toast and grate the walnuts.
Now it is time to bring it all together
Present the dish by portioning the fish.
Plate it with the celeriac and marmalade and use the apple, celery and grated walnut to garnish. Finish off the dish with some young coriander leaves and enjoy.