Seafood in Celery Root and Lovage Broth |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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What the New Sammy's menu describes as a broth is really a purée. The dish is somewhat monochromatic, but its fascinating flavor spectrum will make your mouth extremely happy. Ingredients:
3/4 pound celery root (sometimes called celeriac), peeled with a knife and cut into 1/2-inch pieces (1 1/3 cups) |
2 (6-inch) fresh lovage sprigs, coarsely chopped, or 1/4 cup coarsely chopped tender inner leaves from celery ribs |
1 teaspoon table salt |
4 cups water |
1/2 stick (1/4 cup) unsalted butter |
1 1/2 pound oyster mushrooms, trimmed |
1 cup diced (1/3-inch) fennel bulb (sometimes called anise; 5 ounces) |
1/2 cup diced (1/3-inch) sweet onion such as vidalia or walla walla (2 1/2 ounces) |
1 cup dry white wine |
1/2 cup heavy cream |
12 large sea scallops (1pound ), tough muscle removed from side of each if necessary |
12 jumbo shrimp (10 to 15 per pound ), peeled |
12 shucked kumamoto oysters in their liquor |
1/4 teaspoon coarsely ground black pepper |
coarse sea salt to taste |
garnish: fresh lovage or celery leaves, chopped |
Directions:
1. Simmer celery root, lovage, and 1/2 teaspoon table salt in water in a 3-quart saucepan, partially covered, until tender, 12 to 15 minutes. Transfer celery root with 1 cup cooking liquid (reserving remainder) to a food processor and purée until very smooth. Force purée through a fine-mesh sieve into a bowl, pressing on solids, then stir in 1 cup reserved cooking liquid.
2. Heat 2 tablespoons butter in a 2- to 3-inch-deep 12-inch heavy skillet over moderate heat until foam subsides, then cook mushrooms, fennel, onion, and remaining 1/2 teaspoon table salt, covered, stirring occasionally, until softened, 10 to 12 minutes. Add wine and boil, uncovered, until reduced by half, about 3 minutes. Stir in celery purée, cream, and remaining 2 tablespoons butter. Add scallops and shrimp, then simmer, covered, turning occasionally, until shellfish are just cooked through, 5 to 6 minutes.
3. Divide scallops and shrimp among 4 shallow bowls, then divide vegetables from skillet among bowls using a slotted spoon. Boil celery mixture in skillet over moderate heat, stirring occasionally, until reduced to about 2 cups, 8 to 10 minutes. Add oysters, including their liquor, and cook over moderately low heat until edges begin to curl, about 1 minute, then transfer to bowls with slotted spoon. Spoon thickened purée over seafood and vegetables, then sprinkle with pepper and sea salt.
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