serves 4

2 x 800g celeriac peeled, cut into cubes etc seasoning

2 leeks trimmed and thinly sliced

2 cloves of garlic, peeled and finely chopped

2 tablespoons of olive oil (or 1 of coconut oil)

200ml of wheat free fish or veggie stock

2 tspn arrowroot

2 tbsp of low-fat crème fraiche

Handful of fresh flat leaf parsley chopped

200g salmon fillet chopped

220mg Coley or Pollock

100ml dry white wine

200gm celeriac

1 large sweet potato

2 egg yolks

2 tbspn grated parmesan

Method

Place the leek and garlic into a cold pan along with the oil.

Cook slowly until just softened, add the wine and reduce by half.

Add the stock bring to a simmer.

Add the fish to the pan and cook gently for 5 minutes, then remove the fish and reserve to one side.

Bring the stock back to a simmer and then thicken with the arrowroot.

Add the crème fraiche, parsley and fish to the sauce and check the seasoning.

Prick the sweet potato with a fork and bake in the oven for 40 minutes.

Peel and dice the celeriac and boil in salted water until tender, when cooked, drain well and puree in a processor along with 2 egg yolks and the sweet potato flesh.

Place the fish into an oven proof dish and place or pipe the puree on the top.

Sprinkle with parmesan and bake in a hot oven until golden

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