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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This was inspired by a recipe I once chanced upon. I loved the all-white look and knew I had to recreate it. The chive oil drizzle not only adds just the right amount of color, it’s so flavorful too.
6 slices haddock
1 lemon, halved
1 large onion, diced
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 level tablespoon white sugar
Gefen Salt, to taste
pepper, to taste
1 celery root (celeriac), peeled and cut into pieces
1/2 cup water
1 bunch chives, checked
1 clove garlic or 1 cube Gefen Frozen Garlic
Gefen Salt, to taste
1/2 cup Gefen Olive Oil
Squeeze half the lemon on fish. Set aside.
In a pot, sauté onion, garlic, sugar, salt and pepper until golden.
Add celeriac and the water.
Simmer until soft, approximately half an hour. (The celeriac should still be white!)
Use an immersion blender to purée the celeriac into a mash.
Return pot to the stove and nestle the fish slices inside the purée. Cook for 10 to 15 minutes.
Blend all ingredients for chive oil together. Drizzle over fish.
Photography and Styling by Yossi and Malky Levine
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