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Fish, Meal soups and plant based

Pan-seared hake with celery root puree and spinach

Pan-seared hake with celery root puree and spinach is a fish dinner for 4, ready in 40 minutes, rated easy, for €4.20 per serving. The trick is in the puree, where a potato added to the celery root softens its sharp edge while keeping it smooth. Searing the hake skin side down and finishing with a quick brown butter gives the dish its crisp texture and depth.

Tonight, a nice pan-seared hake fillet with a silky celery root puree and buttered spinach, a dinner that feels delicate.

Pan-seared hake with celery root puree and spinach
Total time
40 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Pan-seared hake has a delicate flesh that flakes into soft chunks under a crisp golden skin, as long as you let it sit undisturbed in the pan long enough. Underneath, the celery root puree brings a rounder, gentler flavor than a classic potato mash, warmed up with a touch of nutmeg. The spinach, just wilted in butter, keeps its bright color and a little bite, balancing the richness of the plate.

This dinner asks for a bit of attention while the fish cooks, but it stays manageable on a weeknight once the vegetables are peeled and diced. Save it for a calmer evening when you have twenty quiet minutes to watch the pan, or for guests you want to impress without much fuss. Kids used to milder flavors might find celery root a touch strong, though the potato in the puree helps win them over.

The ingredients

4 people

Fish counter

  • Hake fillets 600 g

Fruits and vegetables

  • Celery root 600 g
  • Potatoes 250 g
  • Fresh spinach 500 g
  • Lemon 1

Dairy

  • Butter 70 g
  • Milk 15 cl

Pantry

  • Flouroften in the pantry 2 tbsp
  • Nutmegoften in the pantry 1 pinch
  • Olive oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Lactose, Celery, Gluten

The step by step recipe

  1. Peel the celery root and potatoes, cut them into cubes, and cook them in salted water. 20 min

    Rub the cut celery root with lemon so it doesn't turn brown while waiting.

  2. Drain them, mash with the hot milk, half the butter, and the nutmeg until smooth.

    Let them steam off for two minutes in the hot pot before mashing, the puree will be firmer.

  3. Lightly flour the hake fillets, season with salt and pepper, and brown them in the oil and a knob of butter. 6 min

    Place them skin side down first and don't touch them until the underside is golden.

  4. Wilt the spinach in a pan with a knob of butter, salt, and nutmeg. 3 min

    Drain off the released water at the end by pressing the spinach in a colander, otherwise the plate ends up watery.

  5. Plate the puree, top with the spinach and the hake, and finish with a squeeze of lemon.

    Brown the remaining butter in the pan and pour it over the fish, that's a brown butter.

Our tips to get it right

  • Pat the hake fillets dry with paper towels before flouring them, moisture keeps the skin from crisping up.
  • Keep the puree covered over very low heat while you cook the fish, it cools down fast once it's ready.
  • Pick fillets of even thickness so they cook at the same rate without drying out at the edges.

The variations

  • Swap the hake for cod or pollock, the cooking time stays the same.
  • For a vegetarian version, skip the fish and top the puree and spinach with a poached egg.
  • For a faster dinner, use pre-chopped frozen spinach instead of fresh, just heat it through in the pan.

What to serve it with

  • A glass of dry white wine
  • A slice of country bread
  • A green salad with lemon

Storage

The puree and spinach keep for 2 days in the fridge in a sealed container. The cooked fish doesn't hold up as well, it's best eaten the same day. Reheat the puree gently on the stove with a splash of milk, and the spinach in a pan.

Questions about this dish

Can you make the celery root puree ahead of time?

Yes, make it the day before and reheat it gently with a splash of milk. Keep it covered in the fridge so it doesn't dry out on top.

How do you know when the hake is cooked through?

The flesh turns opaque and flakes easily with a fork. Count about 6 minutes total for medium fillets, flipping halfway through.

Can you use frozen spinach instead of fresh?

Yes, use pre-chopped frozen spinach and simply heat it through in the pan with the butter. Drain it well before serving to avoid extra water on the plate.

Why add a potato to the celery root puree?

Celery root alone makes a slightly sticky puree with a strong flavor. The potato lightens the texture and softens the taste without hiding the celery root.

How long does it take to make a pan-seared hake fillet with celery root puree and spinach?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pan-seared hake fillet with celery root puree and spinach?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pan-seared hake fillet with celery root puree and spinach cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, celery, gluten. Always check the labels of the products you buy.

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