Salmon with celeriac gratin & green beans
Serves 4
Easy
Prep:
Cook:
A lean fish supper with an alternative dauphinoise made with mild celeriac. Wholegrain mustard makes a tangy glaze for the salmon.
Skip to ingredients
- 800g celeriacpeeled- about 1.2kg whole
- 10g garlic clovefinely chopped
- 1 tbsp fresh thyme leaves
- 1 chicken stock cube
- good grating of fresh nutmeg
- 4 x 100g skinless salmon fillets
- 1 tbsp wholegrain mustard
- 500g green bean
Nutrition: per serving
- kcal262low
- fat13g
- saturates2g
- carbs9g
- sugars6g
- fibre14g
- protein26g
- salt1g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Slice the celeriac as thinly as you can – quartering it first will help. Find a baking dish that will hold all the celeriac, then add a layer before scattering with some garlic, thyme and seasoning. Repeat layers, finishing on a celeriac layer.
step 2
Mix the stock cube with 450ml boiling water, season with nutmeg, then pour over the celeriac. Bake for about 1 hr 15 mins – pressing the celeriac into the dish so that it stays submerged and soaks up the stock – until a skewer poked in goes in easily, and the top is crisp.
step 3
When the gratin has 15 mins to go, sit the salmon on a baking parchment-lined baking sheet. Mix the mustard with some ground black pepper and a little salt, and brush over the fillets. Bake with the gratin for 12-15 mins until cooked just through.
step 4
Meanwhile, cook the beans in boiling water until tender, drain well and season. Divide into 4 equal portions along with the gratin, and serve with the salmon.
