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Plaice with celeriac, apple and lemongrass purée and cobnut foam

by Peter Coucquyt
Plaice with celeriac, apple and lemongrass purée and cobnut foam

Plaice with celeriac, apple and lemongrass purée and cobnut foam

PT45M

PT20M

 
 

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Ingredients

Metric

Imperial

1
Slice the celeriac into thin rounds. Bring a pan of salted water to the boil, then cook the slices until al dente. Set aside
2
Cut the lemongrass stick in half and lightly crush with the back of a knife. Peel the apples, remove the core and cut into cubes
3
Add the apple cubes to a pan with the the butter, sugar and lemongrass, and simmer until the apple is soft. Remove the lemongrass and mash the apples to a coarse purée
4
Preheat the oven to 200°C/gas mark 6. Place the chopped cobnuts on a tray and roast until dark brown, this should take about 10–12 minutes
5
Transfer to a small saucepan and add the milk. Bring to the boil and leave to infuse for 20 minutes. Season with salt and set aside
6
When ready to serve, add a little butter to a frying pan and fry the celeriac rounds until lightly golden. Warm through the cobnut milk and blend with a hand blender to create a foam
7
Season the plaice fillets with salt and pepper. Heat the butter in a frying pan until it it foaming and add the fish. Cook until golden brown on each side
8
To plate, place the fish alongside a few slices of celeriac on each plate. Top with a spoon of the apple purée and some of the cobnut foam
 

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