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Plaice with celeriac, apple and lemongrass purée and cobnut foam

Plaice with celeriac, apple and lemongrass purée and cobnut foam

PT45M

PT20M

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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