Quinoa-crusted salmon with celeriac chips, minted peas and tartare sauce

SERVES 2

● ½ small celeriac (about 350g), peeled and sliced into 1cm chips ● 1 tbsp olive oil ● Salt and pepper ● 1 tbsp plain flour ● 40g quinoa (red, black and white) ● ½ tsp ground fennel seeds (optional) ● Zest of ¼ lemon ● 1 medium free-range egg white ● 2 salmon fillets (about 120g each) ● 170g frozen peas ● 2 sprigs of mint, leaves picked and finely chopped

FOR THE TARTARE SAUCE

● 100g full-fat Greek yoghurt ● 5g Dijon mustard ● 30g capers, roughly chopped ● 4 cornichons (about 10g), chopped

● 5g flat-leaf parsley, finely chopped ● 5g fresh dill, finely chopped

● 3g tarragon, finely chopped (optional)

● Zest and juice of ½ lemon PREHEAT the oven to 240c/fan 220c/gas 9. To make the tartare sauce, mix all of the ingredients in a bowl, season to taste and set aside. Place the celeriac in a pan of salted water and bring to the boil. Drain and leave in the sieve for a few minutes to dry out. Add the olive oil to a tray along with a generous pinch of salt and pepper. Place it in the oven for 3 minutes to get hot. Dust the flour over the celeriac and shake to coat. Remove the tray and tip in the chips. Use a spoon to move them around so each one is coated. Roast for 40 minutes, turning half way through. Transfer them to a plate lined with kitchen paper and reduce oven to 190c/fan 170c/gas 5. Meanwhile, place the quinoa in a pan and cover with 120ml water. Bring to the boil, then reduce the heat and simmer for about 10 minutes, until the water is absorbed. Transfer to a plate and leave to cool a little. Add the fennel powder (if using) and lemon zest. Season and mix well. Dip the skinless side of each salmon fillet into the egg white then place in the quinoa, pressing it down to coat it. Place skin-side down on a tray and roast for 10 minutes. In the meantime, bring a pan of water to the boil and add the peas. Cook for 2 minutes, drain, add the mint and mash them. Serve a fillet each with the chips, peas and sauce.