food for thought

by michelle

fish, potato and celeriac casserole

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Here’s a classic mix of flavours in a casserole.


First boil enough potatoes for a bottom and top layer of this casserole. Heat some olive oil in a fry-pan and gently fry 1 large diced onion. Peel and slice a small celeriac and add this to the onion, cooking over low heat until it becomes soft. Sprinkle in 1-2-tablespoons of flour and cook for a few minutes more. Now add ½ a cup of fish stock, 1 teaspoon of grated lemon rind, a squeeze of lemon juice, 1 tablespoon of chopped fresh dill, salt to taste and plenty of freshly ground black pepper. Turn off the heat and set aside.

fish-with-celeriac-and-dill-2To make the topping, process ¾ of a cup of walnuts, ¼ of a cup of fresh dill and 2 teaspoons of grated lemon rind until they resemble breadcrumbs. Preheat your oven to 205ºC (400ºF). To assemble, place a layer of sliced potatoes over the bottom of your oiled casserole dish and season with salt and freshly ground black pepper. Next, a layer of raw fish filets (I used snapper), also seasoned with salt and freshly ground black pepper. Spread the celeriac mixture over the fish and top with another layer of sliced potatoes, seasoned again. Cover with the walnut crumb and bake until the topping begins to brown and the fish is cooked.



Written by michelle picker

September 1, 2016 at 5:52 am

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