Salmon with sweet pickled beetroot and celeriac purée

Method

1. Preheat the oven to 200C/gas 6.

2. For the celeriac purée: in a pan, cover the celeriac with the milk and cream. Season with salt and pepper and bring to the boil, then turn down the heat and leave to simmer for 10 minutes, until the celeriac is tender.

3. Drain the cooked celeriac, reserving the cooking liquid. Transfer the celeriac into a food processor and blend. Gradually add the cooking liquor back into the mixture until you reach the desired consistency for the purée.

4. For the pickled beetroot: in a pan, mix together the white wine vinegar and caster sugar and bring to the boil. Add the diced beetroot, then turn down the heat and leave to simmer for 1-2 minutes. Take off the heat and leave to cool. Drain.

5. For the salad: mix together the olive oil, mustard, vinegar and lemon juice in a small bowl. Pick the leaves of the watercress and mustard cress and place in a separate bowl. Drizzle over a little dressing.

6. For the salmon: season the fish with salt and pepper and score the skin with a knife.

7. Heat a drizzle of olive oil in an ovenproof frying pan and cook the fish skin-side down for 1-2 minutes, or until starting to crisp. Melt in the knob of butter and sear the salmon on the other three sides.

8. Transfer to the oven to cook for 7-8 minutes, until the salmon is cooked through, then remove and leave to rest.

9. Serve the salmon on a plate, with the salad, celeriac purée and pickled beetroot on the side.