John Dory with cabbage, celeriac and horseradish

Method

1. Cut a third of the celeriac into fine 0.5cm dice and chop the rest into 1cm dice.

2. Heat a pan on a low-medium heat, and add 30g of the butter. When it has melted, add the 1cm celeriac dice, salt, thyme and 2 teaspoons of the lemon juice. Cover and cook over a low heat for 10 minutes until soft. Remove half the mixture into a clean pan for the sauce.

3. Mash the remaining cooked celeriac with a fork, leaving it a little chunky. Set aside.

4. Add the milk and cream to the diced celeriac in a clean pan, along with the horseradish sauce and bring to a slow simmer. Cook for 5 minutes and then grate in most of the fresh horseradish.

5. Tip the mixture in a blender and purée until smooth, then pass through a fine sieve and cool. Add a little lemon juice to sharpen.

6. Bring a pan of salted water to the boil, and cook the raw celeriac dice for 2 minutes and refresh in iced water. Add the diced cabbage to the boiling salted water and cook for 1 minute. Refresh in iced water. Mix the blanched cabbage with the blanched celeriac dice.

7. To cook the fish: season the fillets with salt and pepper. Heat a non-stick frying pan on a high heat. Add the olive oil, and cook the seasoned fillets for about 3 minutes, then turn the fish over, reduce the heat and cook for a further 3 minutes, adding the remaining 5g butter at the end. Then squeeze over a little lemon juice.

8. Pour 100ml of the sauce in a pan and bring to a simmer - reserve the rest of the sauce for the froth. While the fish is cooking, add the cabbage and celeriac to the sauce and reheat.

9. Warm through the celeriac mash, grating in a little more of the fresh horseradish for flavour.

10. To serve: place the celeriac mash in the middle of each bowl, with the fish on top. Scatter the cabbage and celeriac dice around, then froth the horseradish sauce with a hand blender until aerated. Spoon this sauce over the fish and serve.

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Ingredients

1 small celeriac
35g unsalted Butter
1/2 tsp Salt
1 sprig Thyme
1 lemon, juice only
400ml Milk
300ml double cream
1 tbsp horseradish sauce
3 cm piece fresh horseradish
1 small Savoy cabbage, outer leaves removed and remainder cut into small dice
4 x 90g John Dory fillets
100ml Olive oil

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