Sautéed Mahi Mahi with Blood Orange Beurre Blanc and Celery Root Puree

“This is an amazing pairing for the Chardonnay. It is a bit of work but totally worth the effort. Feel free to substitute Cremini or even button mushrooms if you can’t find the trumpets. Cheers!”
– Harry Wetzel, Head of Operations and Family Partner

– Serves 4 –

Ingredients:
4 blood oranges
1 large shallot, finely minced
¼ cup white wine
1 tsp. sugar
2 Tbsp. white wine vinegar
2 celery roots, peeled and cut into 1″ cubes
1 large Yukon Gold potato, peeled and cut into 1″ cubes
2 garlic cloves, peeled
1 ½ sticks unsalted butter, cut into small cubes and kept cold
¼ cup cream
Salt and white pepper, to taste
2 trumpet mushrooms, cut in half lengthwise and scored in a diamond pattern on the cut side
1 leek, white and pale green parts only, cut into quarters lengthwise
¼ cup chicken broth
1 Tbsp. grapeseed or vegetable oil
4 Mahi Mahi fillets, approx. 4 oz. each
Diced chives, olive oil and pomegranate seeds as optional garnish

Method of Preparation:
Zest 2 of the oranges. Add zest, juice from all 4 oranges, along with shallots, white wine, sugar and vinegar to a pot. Simmer until reduced to approximately ¹⁄³ cup. Strain mixture into a measuring cup and set aside.

Preheat oven to 200˚. Place celery root, potato and garlic in a pot and cover with water. Bring to boil and cook until easily pierced with a fork. Drain and return to the pot, then mash with a potato masher. Add 1 Tbsp. butter and cream. Purée with a hand mixer until smooth. Season with salt and white pepper to taste. Cover pot and place in preheated oven to keep warm.

Add 1 Tbsp. butter to a medium sauté pan over medium heat. Once foam subsides, add mushrooms, scored side down. Cook for about 4 minutes undisturbed, then flip, season with salt and white pepper and cook for another 2-3 minutes. Transfer to a small sheet pan and put in the preheated oven to keep warm.

Using the same small sauté pan, over medium heat, add 1 Tbsp. of butter and leeks. Let cook for 2 minutes undisturbed, then turn over. Once mostly softened, add chicken broth, season with salt and white pepper, reduce heat to low and cover. Cook for 8-10 minutes. Transfer leeks to the mushroom sheet pan, trying to keep them intact, and keep warm in oven.

In a large non-stick pan, over high heat, add grapeseed oil and heat until shimmering but not smoking. Pat fillets dry, then season with salt and white pepper. Add fillets to the pan and let cook undisturbed for about 4 minutes. Flip fillets gently and cook another 2 minutes. Transfer fillets to the sheet pan in the oven. Remove the pan from the heat and wipe clean. Add orange juice/shallot mixture and ½ cup of the butter cubes, working 2-3 at a time, and whisking continuously until combined.

To assemble, place a spoonful of purée on one end of the plate, then add leeks moving toward the middle of the plate. Place a mushroom off to the side and Mahi Mahi on top of the leeks. Drizzle beurre blanc over fish and garnish with optional chives, olive oil and pomegranate seeds.