Celeriac soup with beer, salted fish and honey

Tamara West

This recipe is all about sharing the love, something warm and cosy with a touch of the avant garde to see us through the last of the cooler weather.

Ingredients

50 g	Sugar
100 g	Sea salt
200 ml	Beer, (nothing too dark like a stout, and use something where you wouldn't mind finishing the rest of the bottle for your hard work)
300 g	Tarakihi fillets, fresh, skinned and boned (Main)
1	Orange, zested
1	Olive oil
1	Celeriac, peeled and diced small
1 cup	White wine
200 ml	Vegetable stock
250 ml	Cream
1	Honey, and chopped chives, to serve

Directions

1. To salt the tarakihi, mix the salt, sugar, beer and orange zest together and massage into the fish. Leave at room temperature for 1 hour.
2. Sweat the celeriac gently in a saucepan with some olive oil. Do not allow it to colour. Once it begins to soften add the white wine and reduce to a syrup.
3. Add the stock and boil until reduced by half.
4. Add the cream and simmer until celeriac breaks to touch.
5. Transfer to a blender and pulse until smooth.
6. Remember to season lightly through each step and to always taste test each time.
7. Meanwhile, wash salt and beer cure off the fish, pat dry with a paper towel then place in a hot saucepan with a little oil and sear on both sides.
8. To serve, reheat the soup and pour into bowls. Place the tarakihi on top followed by a swirl of honey and a sprinkle of chives.