Striped Bass, Celery Root, Italian Greens, Roasted Beet Relish

Relish

1 pound baby red beets, washed thoroughly

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

2 ounces roasted walnuts

1 teaspoon chopped fresh dill or chervil

Salt, lemon juice and pepper to taste

Celery root

2 bulbs celery root, peeled and roughly chopped

2 russet potatoes, peeled and roughly chopped

1 quart skim milk

1 tablespoon salt

2 tablespoons butter

Salt and pepper to taste

Greens

4 cloves garlic, smashed

1 ounce fresh ginger, peeled and sliced thin

2 tablespoons vegetable oil

1 pound Italian braising greens (such as spigarello), collard greens or hearty kale, de-stemmed

2 teaspoons salt

2 cups vegetable broth

2 tablespoons brown sugar

Fish

Oil

8 5-ounce skinless striped bass fillets

Salt and pepper to taste

For the roasted beets: Heat the oven to 350 degrees.

Lightly toss the beets in a bowl with the lemon juice, oil and salt. Place in a small roasting pan, cover with foil, bake for 30 minutes or until a paring knife can pierce the entire beet. Uncover and let cool 15 minutes. Strain off and save the liquid.

Wearing foodsafe gloves, peel the beets using paper towels. Quarter and place back into the reserved liquid. Set aside.

Just before serving, stir in the toasted walnuts and herbs. If necessary, adjust the seasoning.

For the mashed celery root: Place the celery root and potatoes in a 4-quart pot; cover with cold skim milk. Add 1 tablespoon salt. Slowly bring to a boil, turn down the heat and simmer about 20 minutes or until the celery root mashes easily.

Strain off the milk into a saucepan and simmer with the butter until thickened.

Meanwhile, begin mashing the vegetables with a masher or electric stick blender. Slowly add in the milk mixture until it reaches your desired consistency. Season with salt and pepper. Keep warm.

For the braised greens: While the roots cook, sweat the garlic cloves and sliced ginger in the vegetable oil in an 8-quart pot on very low heat for about 4 minutes. Stir in the greens (half at a time) with a wooden spoon.

After all the greens are in and wilted, season with the salt, then add the broth, enough to cover. Bring to a boil, then add the brown sugar. Stir often for about 2 minutes, then turn down the heat to the lowest temp and simmer for about 30 minutes (sometimes longer depending upon the type of greens), until tender.

When tender enough to serve, turn off the heat, cover and set aside. Rewarm if necessary before serving.

For the fish: Prepare a medium-hot fire in a barbecue grill. Lightly oil the fish and season both sides of the fillets with salt and pepper. Place the portions over the highest heat and mark for 1 minute. Make a 90-degree turn on the same side and sear another 1 minute. Flip the fish onto the unmarked side and move to a medium-heat area of the grill. Close the lid (vents open) and cook for about 5 minutes or until the fish is slightly firm but still has very little give on the sides (medium to mid-well).

If the grill proves to be to inappropriate in the late autumn and winter months, simply sear the fish in a couple tablespoons of vegetable oil in a heavy-duty, ovenproof pan on medium-high heat for 2 minutes, flip and place the entire pan in a 350-degree oven for about 5 minutes.

To assemble: As the fish is finishing on the grill, begin plating. Place a heaping scoop of the seasoned, hot celery root mash in the center of the plate. Drape the warmed greens around the mash. Lightly nestle the fish into the mash. Carefully place beets on and around the fish. Spoon some of the remaining liquid over the fish. Serve hot.

Serves eight.

Chef Jeff Mauro, Powerhouse, Chicago