John Dory with celeriac mash

Ingredients

For 1 serving

• John Dory200 g
• Celeriac200 g
• Potatoes100 g
• Reduced-fat milk50 ml
• Butter5 g
• Extra virgin olive oil8 g
• Thymeto taste
• Saltto taste
• Black pepperto taste

Contains: lactose, fish, celery,

In season: October – March

Method

1. Put a pan of water on to boil. Peel the celeriac with a knife, cutting away the thick skin, peel the potatoes and cut both into roughly 2 cm cubes.
2. When the water boils, salt it and cook the celeriac and potatoes over medium heat for 18 minutes, until they mash easily with a fork; drain well.
3. Meanwhile warm the milk in a small pan without boiling it. Mash the vegetables with a potato ricer, add the hot milk gradually and the butter, season and stir until the mash is smooth and creamy.
4. Pat the John Dory fillets dry and salt them. Heat the oil in a non-stick pan over medium heat with a few sprigs of thyme.
5. Cook the fish for 2–3 minutes per side, starting skin side down, until golden and the flesh is white and opaque.
6. Spread the mash on the plate, lay the fish on top and finish with a little pepper.