Brown butter-poached halibut with celeriac purée & caper crumbs

Name: Brown butter-poached halibut with celeriac purée & caper crumbs
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 -

master-recipes.com

To make the purée, melt a small knob of butter in a saucepan, add the celeriac and cook over a medium-high heat until starting to brown a little, about 5 mins. Pour over the milk and cream, and...

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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 -