Pan-fried Tilapia with Tilapia Brandade, Green Pepper Sauce, and Mussels in Celeriac Vinaigrette

Pan-fried Tilapia with Tilapia Brandade, Green Pepper Sauce, and Mussels in Celeriac Vinaigrette
  • 4 servings
  • 0:45 Preparation
  • 0:20 Cooking
  • 2:00 Total Time

Ingredients

Add all
  • 4x5 oz
    (4x150 g)

    tilapia fillets

  • celery salt to taste

  • Salt and pepper to taste

  • duxelles:

  • butter as needed

  • 1

    shallot, peeled and minced

  • 1 lb
    (454 g)

    cremini (brown) mushrooms

  • 1/4 cup
    (60 mL)

    white wine

  • mussels

  • 1/4

    onion, peeled and minced fine

  • 1 cup
    (250 mL)

    white wine

  • 1 lb
    (454 g)

    washed mussels

  • green pepper sauce

  • butter as needed

  • 1/4 cup
    (60 mL)

    white poultry stock

  • 3/4 cup
    (190 mL)

    ferme des 3 vallées 35% cream

  • 1 tsp.
    (5 mL)

    green peppercorns in brine, rinsed and drained

  • turnip purée

  • 9 oz
    (250 g)

    turnip, peeled and diced

  • 1/4

    onion, peeled and minced fine

  • olive oil as needed

  • 1/4 cup
    (60 mL)

    ferme des 3 vallées 35% cream

  • celery

  • 1/4 cup
    (60 mL)

    water

  • 5 oz
    (150 g)

    sugar

  • 8 tsp.
    (40 mL)

    lemon juice

  • 1/2

    celery stalk, washed and peeled

  • poached tilapia trimmings

  • 0.500

    garlic clove, peeled and chopped

  • 1

    shallot, peeled and minced

  • olive oil as needed

  • 2 cups
    (500 mL)

    organic 2% milk

  • 8 tsp.
    (40 mL)

    olive oil

  • mushrooms

  • 1/4

    onion, peeled and minced fine

  • 1/2

    garlic clove, peeled and chopped

  • butter as needed

  • 5 tsp.
    (25 mL)

    veal demi-glace veau

  • 5 tsp.
    (25 mL)

    ferme des 3 vallées 35% cream

  • 4

    thin slices of prosciutto

  • potatoes

  • 4

    yukon gold potatoes

  • 1 cup
    (250 mL)

    white poultry stock

  • celeriac vinaigrette

  • 1/2 tsp.
    (7 mL)

    grainy mustard

  • 1/8

    green onions, sliced very fine

  • 1/2 lb
    (225 g)

    celeriac, peeled, diced fine and blanched

  • 1 Tbsp.
    (15 mL)

    tarragon white wine vinegar

  • olive oil as needed

Preparation

Cut each fillet into a 4-oz. (100-g) rectangle. Refrigerate. Rub the trimmings with salt and refrigerate for 45 - 60 minutes.

To make the duxelles, sweat shallot in butter in a saucepan. Add mushrooms, cook 5 minutes and add white wine. Reduce over low heat until no liquid is left. Season with salt and ground black pepper. Refrigerate.

In a pan, melt a knob of butter and sweat onion. Deglaze with white wine and bring to a boil. Add mussels to boiling liquid and cover. Cook 4 - 5 minutes until mussels open. Remove mussels from shells and refrigerate. Strain pan juices and set aside.

In a pan, bring juices to a boil. Reduce to 3/4 of volume and add white poultry stock. Bring to a boil again and reduce to 3/4 of volume. Add cream and reduce to desired consistency. Add green peppercorns, season and refrigerate.

In a pan, cook turnip with minced 1/4 onion and a drizzle of olive oil. Purée in food processor. Add 35% cream and heat slightly. Blend and season. Press through a sieve and refrigerate. In a pan, reduce shallot and white wine over medium heat until no liquid is left. Refrigerate.

In a pan, bring water, sugar and lemon juice to a boil. Meanwhile, using a mandolin, slice celery into crescents about 3-mm thick. When syrup comes to a boil, pour it over celery. Marinate at room temperature for 10 minutes. Drain and refrigerate celery.

In a pan, sweat 1/2 garlic clove and shallot in drizzling of olive oil. Add milk and bring to a simmering boil. Poach tilapia trimmings 2 minutes in simmering liquid. Drain poached tilapia and beat with 1 1/3 oz. (40 mL) olive oil in a round-bottomed bowl. Season and refrigerate brandade.

In a skillet, melt a knob of butter and sweat minced 1/4 onion and 1/2 garlic clove. Add mushrooms and season. Cook until all liquid has evaporated. Add veal demi-glace and cream. Reduce until almost no liquid is left. Adjust seasoning and refrigerate.

Cut potatoes with a 1-in. (2.5-cm) round cookie cutter. Pour white poultry stock into a skillet. Add potatoes and season. Bring to a boil. Cover and bake in a 375°F (190°C) oven. When potatoes are done, drain and set aside. Reduce pan juices until almost thickened to coating consistency and set aside.

In a small round-bottomed bowl, combine 20 mussels with mustard, green onions, celeriac, wine vinegar and a generous drizzling of olive oil. Season and set aside at room temperature.

Heat sauce, turnip purée, duxelles and brandade.

Season 4 tilapia fillets with celery salt. In a skillet, cook fillets in a generous bit of butter. Meanwhile, reheat potatoes in their pan juices.

Presentation:

Place fillet on a slice of prosciutto in the centre of the plate and garnish with a spoonful of duxelles and a spoonful of brandade. Draw a line of purée, add mussels, marinated celery and potatoes. Spoon green pepper sauce over fish and put vinaigrette on the mussels.

Source: Émission Les Chefs