Seared Mackerel with Celeriac and Green Onion Purée | RICARDO

Ingredients

• 4 cups (600 g) celeriac, peeled and cubed (about 1 large celeriac)
• 2 garlic cloves, crushed
• 2 green onions, chopped
• 1 cup (30 g) flat-leaf parsley, roughly chopped
• 1/3 cup (75 g) unsalted butter, softened
• 2 tbsp (30 ml) olive oil, plus more for serving
• 1 1/2 lb (675 g) mackerel fillets, with skin, cut into 8 pieces
• 4 green onions, halved lengthwise
• 1/2 cup (40 g) kohlrabi or celeriac, peeled and finely diced
• 1/2 cup (15 g) mini watercress or other microgreens