Serves 4 people
- For the celeriac purée
- 300g celeriac, finely diced
- 80g butter
- 100ml milk
- 80ml cream
- 40ml vegetable oil
- 4 turbot fillets, skinned and boned
- 30g butter, diced
- 30ml vermouth
- 400g fresh dill
- 300ml rapeseed oil
- 100g brown shrimp
- 60g sea lettuce
- Squeeze of lemon juice
1 Start by making the celeriac purée. Sweat the celeriac in the butter on a medium heat until translucent. Add the milk and cream and cook on a low heat until completely tender. Add the celeriac to a food blender and purée until smooth. Season with salt and pass through a fine sieve. Set aside until needed.
2 To make the dill oil, blanch the herb sprigs in boiling water for 30 seconds, then take out and put in a bowl of iced water. Drain and squeeze of as much excess water as possible, and then add to a food blender with the rapeseed oil. Blend for one minute on a high speed. Pass through a muslin cloth and leave it to drip slowly – don’t force the mix through. Set aside until needed.
3 To cook the fish, heat the vegetable oil in a frying pan. Season the turbot fillets on both sides with salt and fry them in the hot pan for 2-3 minutes on either side, then add the butter and fry for one more minute. Add the vermouth and baste the fish. Add the sea lettuce and shrimp to the pan and cook for another 30-40 seconds, until they are hot. Finish with a squeeze of lemon.
4 To serve, heat the celeriac purée and put on the plate. Place the turbot fillet on top and garnish with the brown shrimp and sea lettuce. Drizzle the dill oil across the fish and serve.
TIP: This is a popular combination – the celeriac works really well with fish. Just be careful not to overcook the fish – it will leave it dry and tasteless.
Recipe Credit: Peter Clifford, Fennel
Photography credit: Harry Weir, assisted by Brian Clarke