Plaice with celeriac, apple and lemongrass purée and cobnut foam


A delicious mix of flavours combine to create this special fish dish. Quite simple to prepare, the pan-fried plaice is lifted by a hint of lemongrass in an apple purée and balanced by the nutty flavours of celeriac of cobnuts.

First published in 2015




Apple and lemongrass purée

Cobnut foam


  • Hand blender


Slice the celeriac into thin rounds. Bring a pan of salted water to the boil, then cook the slices until al dente. Set aside
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
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
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
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
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
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
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

As co-founder and chef of, Peter is in a continuous quest for exciting combinations.

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