This week's Chef's Kitchen features a kind of fish you may have never asked for before. But after looking at the main image above, you just might.

The cut of fish is corvina, found in the South Pacific. Executive chef of Slate Restaurant Chef Jacob Woolf said it's flown in daily.

"It's similar to a grouper and a snapper," he told us. "It's a little bit firmer."

A key step us to baste the fillets when they're in the pan.

"Everyone loves a buttery fish," he said grinning. 

The fish is put to bed on top of a celery root mash and a vibrant and green curry sauce. 

"It's a funky-looking vegetable," he said of the dinosaur egg-like celery root. "But it's packed with a lot of celery flavor."

Something else that's pretty nifty to look at is a black radish, which Chef uses in the frisée lettuce slaw.

"This is going to be a spicier radish than most," he said. "It's known in a lot of Asian cultures."

Hungry? Let's cook!

Slate's Corvina with Celery Root-Coconut Mash, Frisée, Thai Green Curry

For Fish:

  • 6 oz portion skinned Corvina
  • Salt (for seasoning) as needed
  • Coriander (for seasoning) as needed
Directions:
  1. Season fish with coriander and salt.
  2. Sear in pan with oil on medium to high heat. 
  3. Once there is nice brown color on the fish (about 2-3 minutes), flip fish over and place in oven until fish is cooked through (6-8 minutes more)

For Celery Root mash:

  • 1 large piece celery root, skinned and cut into medium dice
  • 1 can coconut milk
  • Water as needed
  • Salt as needed
Directions:
  1. Place celery root in a sauce pot.
  2. Add the coconut milk.
  3. Use the water to cover the rest of the celery root.
  4. Add salt.
  5. Bring mixture up to boil, then drop to a low simmer.
  6. Cook until the celery root is tender (about 10-15 minutes).
  7. Once tender, place celery root in blender with some of the liquid use to cook it. Blend smooth.
  8. Check for seasoning.

For Green Curry Sauce:

  • 1 can coconut milk
  • 1 stalk lemon grass
  • 1 tsp coriander seeds, whole
  • 1 piece ginger, rough chopped
  • 1 Tbsp Green Curry Paste
  • 2 each limes, just the peel
  • 1/2 cup spinach
  • Salt as needed

Directions:

  1. Place everything in a sauce pot, except the spinach.
  2. Bring to boil, then turn off. Let sit 10-15 minutes.
  3. Strain, but make sure to keep the liquid.
  4. Return the liquid to a sauce pot and boil for 5 minutes.
  5. Place mixture in a blender with the spinach. Blend until smooth. 
  6. Check for seasoning.

For Salad

  • 1 cup frisée
  • 2 each ruby grapefruit supremes (no pith, or skins), cut into thirds
  • 1 each black radish, cut into slices
  • Lemon juice as needed
  • Olive oil as needed
Directions:
  1. Place everything in bowl except for lemon juice and olive oil.
  2. Dress lightly with the lemon juice and olive oil