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For the puree

For the crumbs

Nutrition: per serving

  • kcal753
  • fat54g
  • saturates32g
  • carbs31g
  • sugars9g
  • fibre9g
  • protein32g
  • salt1.8g

Method

  • step 1

    To make the purée, melt a small knob of butter in a saucepan, add the celeriac and cook over a medium-high heat until starting to brown a little, about 5 mins. Pour over the milk and cream, and season well – the celeriac should be just covered, so add more milk if needed. Bring to a simmer, cover and cook for 15 mins or until tender. Drain, reserving the cooking liquid, and transfer to a food processor. Blend until smooth, then sieve into a clean saucepan, pushing the celeriac through with the back of a spoon or spatula. Add a little of the cooking liquid to loosen the purée if needed, and taste for seasoning.

  • step 2

    To make the crumbs, heat a small knob of butter in a frying pan, add the breadcrumbs and cook, stirring, until golden brown. Throw in the capers and cook for 30 secs more. Tip into a bowl and leave to cool a little, then stir through the parsley.

  • step 3

    Heat oven to 140C/120C fan/gas 2. Gently melt the butter in a small ovenproof saucepan or frying pan, big enough for the fish fillets to fit snugly. Once melted, add the shallot, bay leaf and peppercorns. Keep heating until the butter turns a light brown colour and smells nutty. Leave to cool a little. Gently lower the fish fillets into the warm butter, basting any exposed fish, and transfer to the oven. Cook for 3-4 mins, depending on the thickness of the fish, then turn the fillets over and cook for a further 3-4 mins or until just opaque and feeling firm.

  • step 4

    While the fish cooks, reheat the purée and steam the greens. To serve, spoon the purée into the centre of each plate; use the back of the spoon to spread out slightly into a circle. Top with the greens, then carefully place the halibut on top. Drizzle with a little of the poaching butter and scatter with the crumbs.

Recipe from Good Food magazine, October 2014

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.9 out of 5.23 ratings

chipps

question

It seems a lot of butter is 200 gram correct

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes this is the correct amount. You're right that it is a lot as it's used as the poaching 'liquid', however only some of it is served with the final dish. You may well be able to use less butter for a similar effect but we haven't tested it. We hope this helps. Best…

juleshowie

Really delicious. To save cooking costs I didn’t turn on the oven - just poached the fish in the butter/shallot/bay sauce using the same small pan that I’d previously used for the caper crumb. Steamed the spinach in the microwave. Quick, easy, luxurious.

Clovecooks

A star rating of 5 out of 5.

I couldn’t believe how delicious this was. I used plaice and about 50gbutter. Having ensured the onion was cooked properly I added the bay and peppercorns then turned up the heat to brown the butter. Then I put the plaice on top, basted it with the butter, put a lid on and put it in the oven for…

catie74

Absolutely delicious. Great for serving to guests but also for a date night at home. The celeriac puree is utterly addictive

creepy_sheep avatar

creepy_sheep

A star rating of 5 out of 5.

I cooked this for Mother's Day dinner & it was very well received. I served it with boiled baby potatoes & steamed carrots, with a little jug of the cooking butter to drizzle over the veg. As mentioned by another user, the milk split while cooking the celeriac, but this had no effect on the…

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