Well, the celery root fries were a huge flop. BUT, the almond encrusted halibut with lemon butter sauce... raging success.
And gluten free.
Almond Encrusted Halibut
1 large halibut fillet, skinned with your awesome boning knife
1 cup sliced almonds, crushed
3/4-1 cup RICE KRISPIE TREATS crushed (yes, I am serious. Panko ain't GF, but Rice Krispies are!)
freshly squeezed lemon juice
Remove fish from wrappings & let sit on counter for about 20 minutes before breading. In one pan, crack and scramble egg. In second pan, combine almonds & Rice Krispies.
Dredge fish in egg, flipping to coat. Pick fish up and place in center of almond/RK, pressing down. Flip and pick up crumbs, pressing down into fish. Shake off, immediately place back in the egg and then back in the almonds/RK. Flip to coat and press crumbs into fish.
Sprinkle with freshly squeezed lemon juice and let sit while oven preheats.
Preheat oven to 400 and cook for about 15 minutes (until internal temp of fattiest part is between 125-130). Remove and immediately cover with foil for an additional 10-20 minutes, allowing fish temp to rise another 10-15 degrees (140).
Too healthy for you? Oh, don't worry... it gets better.
2 sticks butter, melted (yes, I am very serious)
juice from 1/2 lemon, freshly squeezed
1/2 tsp salt
Make a double boiler with a pyrex bowl over small pot with simmering water. Before the water and bowl get hot, crack both eggs in bowl and start whisking. Switch on heat. Add lemon juice and salt. Slowllllyyyyyyy drizzle in the melted butter, continuing to briskly whisk, incorporating all the butter... all two sticks. Continue whisking and remove from heat. Keep in bowl on double boiler, whisking occasionally until ready to serve.