Baked rainbow trout, with quick pickled cucumbers; celery braised in French butter, wine and herbs
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If you’ve never eaten celery in anything other than a salad or chopped up as part of a mirepoix or as an ingredient in gumbo, then this dish might change your outlook. Luscious and packed with flavor, it plays up celery’s herbaceous qualities and presents this most underrated of vegetables in a whole new light.
The best part — all of the ingredients are readily available in your local supermarket and it takes at most 35 minutes to make.
Recipe adapted from She’s in the Kitchen.
6 celery stalks, trimmed and sliced into 1/4″ pieces, on a bias
3 tablespoons unsalted French butter (regular unsalted butter is fine)
a pinch of salt
1 tablespoon chopped fresh herbs (Katrina uses tarragon in her version, but I find that sage goes particularly well with this dish)
4 tablespoons white wine or chicken stock
Bring a pot of water to a boil. Add celery; simmer until celery is crisp-tender, about 2 to 3 minutes; shock immediately afterwards in ice water, then drain.
Combine all ingredients in a heavy-bottomed saucepan or pot. Cook, partially covered on the lowest heat setting of your stove, about 25 to 30 minutes. You might have to check from time to time to make sure that the celery is braising, not burning. Serve immediately.
Time: 35 minutes, including prep.
