FRIED HALIBUT WITH CELERIAC
Method
Celeriac puree
1
Preheat the 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 it 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 turn them in the celeriac mash right before serving.
5
Clean the halibut, remove any bones and split the filet into 8 equally large 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 golden at moderate heat. Drizzle over dish to serve.
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TRIUMPH FISH
Roast, fry and cook up fish to perfection. Explore a few hints and tips for mastering perfectly cooked and delicious fish.
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Lurpak® Slightly Salted Butter
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