BATCH TIP

The Sunday Telegraph - Sunday - - Front Page -

Whizzed-up bread­crumbs from the end of a loaf can be stored in the freezer. As long as they’re very dry to be­gin with, you don’t need to de­frost them. Dou­ble up the bake quan­ti­ties for fu­ture lunches or din­ners.

Pre­heat the oven to 160C/140C fan/gas 3. Cut four 1.5cm thick slices from the cele­riac, trim­ming them into 10cm cir­cles. Sprin­kle with sea salt and a few leaves of chopped thyme. Leave to one side for 15 min­utes, then wash off the salt with cold wa­ter. Lay on a bak­ing sheet and bake for 15 min­utes, un­til soft but not coloured.

Mean­while, chop the rest of the cele­riac (in­clud­ing trim­mings) into cubes and cook in boil­ing salted wa­ter un­til very soft. Drain, add the but­ter and purée with a hand blender un­til very smooth. Sea­son and rub through a sieve to make it re­ally silky.

Heat a heavy-bot­tomed fry­ing pan un­til very hot. Sea­son the trout and cook it skin side down un­til golden, turn­ing it care­fully with a metal fish slice.

Trans­fer to a bak­ing sheet and fin­ish cook­ing in the oven (still at 160C/140C fan/ Gas 3) for four min­utes.

Al­low to rest on a warm plate for five min­utes while you fin­ish the rest of the dish.

Heat two ta­ble­spoons of oil in a fry­ing pan. Add the slices of cele­riac and cook on both sides un­til golden. Keep warm.

Cut the pak choi in half length­ways (re­move the outer leaves and keep for an­other dish, such as the salad, right). Cook cut side down in the pan, turn­ing once it has a good dark colour, and cook­ing for an­other minute on the out­side.

Re­heat the purée and warm four plates. Put a slice of cele­riac on each plate and top with the trout and pak choi, with a dol­lop of cele­riac purée at the side. Driz­zle with the olive oil.

Cut the leaves from the pak choi and finely slice the stems. Cut the leaves into three. Thinly slice half an ap­ple. Put ev­ery­thing in a bowl.

Whisk to­gether the dress­ing in­gre­di­ents and mix into the ap­ple and pak choi.

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