FRIED HALIBUT WITH CELERIAC

Name: FRIED HALIBUT WITH CELERIAC
Total time: 45 min
Ingredients: 100 g hazelnut kernels; 2 celeriac (approx. 1kg), cut into large cubes; 15 ml double cream; empty unit water; 1 tsp coarse sea salt; 800 g halibut without skin; 25 g Lurpak® Salted Cultured Butter; ½ tsp sea salt; 300 g samphire; 75 g Lurpak® Salted Cultured Butter

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FRIED HALIBUT WITH CELERIAC Method Preheat the oven to 200C/180C Fan/gas mark 6. Roast the hazelnuts for 10 minutes in the middle of the oven.

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Ingredients

100 g hazelnut kernels
2 celeriac (approx. 1kg), cut into large cubes
15 ml double cream
empty unit water
1 tsp coarse sea salt
800 g halibut without skin
25 g Lurpak® Salted Cultured Butter
½ tsp sea salt
300 g samphire
75 g Lurpak® Salted Cultured Butter

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FRIED HALIBUT WITH CELERIAC

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