FRIED HALIBUT WITH CELERIAC
Method
Preheat the oven to 200C/180C Fan/gas mark 6.
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.
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.
Add salt and mash the celeriac. Chop the roasted hazelnuts roughly and turn them in the celeriac mash right before serving.
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.
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.
Put butter in the pan and let it golden at moderate heat. Drizzle over dish to serve.
