Brown butter-poached halibut with celeriac purée & caper crumbs - Master recipes

Ingredients

• 200g butter -
• 1 shallot , finely chopped -
• 1 bay leaf -
• 4 peppercorns -
• 2 skinless, boneless halibut fillets, cut from the thick end, about 100-150g/4-5.5oz each -
• cavolo nero , kale or spinach, to serve -
• knob of butter (from the amount above) -
• 300g celeriac , peeled and cut into bite-sized pieces -
• 200ml milk -
• 75ml double cream -
• knob of butter (from above) -
• 4 tbsp fresh breadcrumbs -
• 1 heaped tsp capers , roughly chopped -
• 1 tbsp roughly chopped parsley -