Wild Celery is sold in Asian markets as kun choi or kin tsai. Veneris uses a mild fish—such as dorade (gilt-head bream)—for this dish.
Yield: serves 4
- 1 (2-3-lb.) whole dorade, cleaned and scaled
- 1-2 lemons, halved
- Salt and freshly ground black pepper
- <sup>1</sup>⁄<sub>2</sub> cup extra-virgin olive oil
- 1 large bunch wild celery, trimmed and cut into 3'' lengths
- Put fish on a plate; squeeze juice from 1 lemon half over fish. Season with salt and pepper. Cover and allow to marinate for 30 minutes.
- Heat oil in a large deep skillet over medium-low heat. Add celery, cover, and cook until color turns from bright to olive green, about 15 minutes. Lay fish on top of celery, add 1 cup of water, cover, and simmer until fish is cooked through and celery is tender, about 20 minutes more. Carefully slide celery and fish out of skillet onto a serving platter and spoon broth over fish. Squeeze additional lemon juice over fish, if you like.
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