Grilled Halibut on Celeriac Puree with a Tomato, California Prune and Basil Concasse
Grilled Halibut on Celeriac Puree with a Tomato, California Prune and Basil Concasse Makes: 4Prep Time: 15 minutesCook Time: 30 minutes INGREDIENTS - 500g
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Cooking tools:
- Stockpot
- Colander
- Saucepan
- Skillet
- Potato masher
- Chef's knife
- Cutting board
- Measuring spoon
- Peeler
- Spatula
- Spoon
- Plate
- Stove
Ingredients
- 500g potatoes, peeled and cut into chunks
- 500g celeria, peeled and cut into chunks
- 6 tbsp olive oil
- 75g California Prunes, diced
- 3 ripe tomatoes, skinned, de-seeded and diced
- 6 basil leaves, shredded
- 4 halibut fillets
- 1 tbsp freshly chopped flat-leaf parsley
- To serve: colourful sprouts or herbs
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