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Baja Fish Tacos
Baja Fish Tacos
Lightly spray grill rack with nonstick cooking spray, and preheat grill. Sprinkle both sides of fish with fajita seasoning, gently pressing into flesh. Grill fish 3-4 minutes on each side or until fish flakes easily when tested with a fork. Flake into pieces with a fork; keep warm. In a small bowl, mix together cabbage, lime juice, salt, and cilantro. Wrap the tortillas in paper towels, and microwave 1 minute on HIGH or until they’re warm. Place taco ingredients on the table for assembly. Spread each tortilla with 1 teaspoon of sour cream, if desired, and top with fish, cabbage mixture, and avocado. Serve with salsa and lime wedges on the side.
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Celeriac and Potato Mash
Celeriac and Potato Mash
Cook celery root in large pot of boiling salted water 5 minutes. Add potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Season with salt and pepper.
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Potato-Celery Root Gratin
Potato-Celery Root Gratin
Heat the oven to 375°. Put the potatoes in a pot of salted boiling water and boil for 15 minutes until soft. While the potatoes are cooking, peel the celery root (celeriac). Cut into 1⁄4″ slices. Put in a separate pot of salted boiling water and boil for 3 minutes, until slightly translucent. Drain, keeping some of the liquid and set aside. When the potatoes are cooked, take them out and rinse under cold water. Let cool. Peel skin and cut into 1⁄4″ slices. Set aside. In a small pot, heat oil. Fry the garlic for 10 seconds or so, until they are fragrant. Do not brown. Add the tomatoes. Lower to a simmer, cover and cook for 15 minutes. The tomatoes should become a sauce. Add half a cup of celeriac juice or cooking water to tomato sauce, then add the creme fraiche. Stir until well mixed.
Butter a medium sized gratin dish. Put a layer of sliced potatoes. Then a layer of celeriac slices. Add a layer of tomato sauce. Sprinkle with salt and pepper. Repeat the layering finishing with the grated cheese. Bake for 30 minutes. Serve piping hot.
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