- ½ celeriac, about 250g, cubed
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 250g potatoes, cubed
The world’s favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 3 tbsp dried breadcrumbs
- juice ½ orange
One of the best-known citrus fruits, oranges aren’t necessarily orange – some varieties are…
- 1 tbsp chopped dill
- 2 tbsp wholegrain mustard
- 2 x 175g skinless salmon fillets
- 25g extra-light soft cheese
Heat oven to 220C/200C fan/gas 7. Boil the celeriac and potato for 15-20 mins until tender.
Mix the breadcrumbs, 1 tbsp orange juice, the dill and 1½ tbsp mustard. Put the fish on a foil-lined baking tray, drizzle over the rest of the juice and press the crumb mix on top. Bake for 15 mins.
Drain the veg, then mash in the pan with the cheese and remaining mustard. Season and serve with the salmon.