Salmon with celeriac gratin & green beans - Good Food Middle East
A lean fish supper with an alternative dauphinoise made with mild celeriac. Wholegrain mustard makes a tangy glaze for the salmon.
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Ingredients
- 800g celeriac, peeled- about 1.2kg whole
- 10g garlic cloves, finely chopped
- 1 tbsp fresh thyme leaves
- 1 chicken stock cube
- good grating of fresh nutmeg
- 4 x 100g skinless salmon fillets
- 1 tbsp wholegrain mustard
- 500g green beans
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