Fish With Celery Root, Kale and Mushrooms

• 6 apples, cored and chopped
• 1 cup sparkling cider
• 1 tablespoon sherry vinegar
• Dash of cayenne pepper
• 3 medium celery roots, peeled and cut in 1/4-inch strips
• 12 little onions, unpeeled
• 4 tablespoons olive oil
• 6 fillets of skate or a firm white fish (boneless, skinless chicken breasts may also be used)
• 1 1/2 ounces dried porcini mushrooms, ground as finely as possible in a spice mill or food processor
• 1 tablespoon walnut oil
• 3 cups cremini or button mushrooms, sliced
• 1 bunch kale, leaves torn from rib
• 1 lemon

1. Preheat oven to 350 degrees.
2. Cook apples, 3/4 cup of the cider, vinegar and cayenne in a skillet over medium heat for about 30 minutes, or until soft, like apple sauce.
3. When done, turn heat to low.
4. Meanwhile, toss celery roots and onions in a tablespoon of the olive oil, then spread on baking sheet and roast for 30 minutes in oven.
5. Coat fish in the dried mushrooms; then, saute at high heat in a mixture of one tablespoon of the olive oil combined with the walnut oil for a few minutes on each side.
6. Then, put in oven for a few minutes.
7. Fish are cooked when flaky.
8. (Chicken breasts may take slightly longer to cook in the oven.)
9. Peel the onions.
10. Saute sliced mushrooms in the remaining olive oil.
11. Add kale and cook for a minute or two; then, add the onions, celery root, juice of one lemon and the remaining cider and mix together.
12. To serve, spread apple sauce on a plate; put fish or chicken or top of that, and put vegetable mixture on top of that.

apples, sparkling cider, sherry vinegar, cayenne pepper, celery roots, onions, olive oil, skate, porcini mushrooms, walnut oil, cremini, kale, lemon

Taken from cooking.nytimes.com/recipes/9299 (may not work)