FRIED HALIBUT WITH CELERIAC
45 mins cooking time
FRIED HALIBUT WITH CELERIAC
Cook mode
Method
Celeriac puree
1
Preheat oven to 200C/180C fan/gas mark 6.
2
Roast the hazelnuts for 10 minutes in the middle of the oven. Rub the nuts in a dish towel so most of the shells fall off.
3
Meanwhile, put the cubed celeriac, cream and enough water to cover in a pan and bring to a boil. Boil the celeriac at low heat, stirring occasionally for approx. 20 minutes or until soft. Drain.
4
Add salt and mash the celeriac. Chop the roasted hazelnuts roughly and fold them into the celeriac mash just before serving.
5
Clean the halibut, remove any bones and split the fillet into 8 equal pieces. Melt some Lurpak® butter in a pan. Fry the fish pieces at high heat, approx. 2 minutes on each side. Sprinkle with salt and keep the fish warm.
6
Add Lurpak® butter to the pan and melt at a high heat but don’t let it brown. Add the samphire and cook for 2 minutes before setting aside.
Browned butter
1
Put butter in the pan and let it turn golden at a moderate heat. Drizzle over dish to serve.
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