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December 2009
| (serves 6) 9 med. Yukon gold potatoes, peeled 3 med. white onions, peeled 3 tbsp. butter 2 cloves garlic, peeled & sliced 4 thyme sprigs, leaves picked 1 lemon, washed 6 bluefish fillets, 6 to 7 oz. each, skin on & scaled Sea salt & fresh ground pepper, to sprinkle 1 qt. fish or chicken stock or water, hot 1 cup bread crumbs (optional) cup coarsely chopped flat parsley Preheat oven to 400 F. Cut potatoes into in. slices. Melt 2 tbsp. butter and toss in the potatoes with the garlic, thyme and a sprinkle of salt and pepper. Set aside. Cut the onions in half, then into thin slices. Heat the remaining butter in a small saut pan over high heat. Add the onions and cook quickly to wilt. Season with salt and pepper. Slice the lemon into in. slices and remove the pits with the tip of your knife. In a 10 in. baking dish, place half of the potatoes in an even layer, top with half of the onions and lemon slices. Arrange the bluefish fillets skin side down on the potatoes. Sprinkle with salt & pepper. Repeat the layers, covering first with the remaining onions and lemon slices, then with the remaining potatoes. Add the heated stock or water. Cover with foil. Place in oven and bake for 25 minutes. Remove foil. Sprinkle on bread crumbs (optional) and return to the oven. Bake another 15 minutes to brown the top. When done, serve a bluefish fillet per guest with the luscious potatoes and onions, including the lemon slices. Top with a good amount of parsley. As a little update to the original recipe, you could add corn kernels, fennel or celery root to the dish. If it is tomato time, sliced or chopped ripe tomatoes go well with this dish. 6 servings 3 pieces celery root, peeled 1 tbsp. butter 3 lemons (juice only) 2 cups water 1 tbsp. mustard 1 bunch fresh dill, washed, dried & chopped salt & pepper to taste Cut the celery root in . In a medium sautese heat the butter over high heat. Put in the celery root and saut on all sides to coat. Turn heat to medium, add lemon juice, water, salt and pepper to taste. Bring back to boil, cover and simmer approx. 30 mins. until the celery root is tender through. Test with a sharp knife into center. Remove to a platter, and reduce cooking liquid to 1/2 cup. Whisk in the mustard and fresh chopped dill. Serve over the celery root. |