River Cottage

Peel and chop the celeriac. Cover with water in a saucepan and bring to the boil along with the onion. Simmer until completely tender. Once tender, drain and blend to a smooth puree with a couple of knobs of butter. Taste and adjust the seasoning as necessary. Leave to one side whilst you prepare the rest of the dish.

Boil the green beans in plenty of salted boiling water.

Meanwhile saute the bream fillets in a medium hot pan with a couple of knobs of butter. Once cooked through finish with a sprinkling of dill.

Drain the beans, warm the celeriac puree up if necessary and serve with the bream fillets.

LINKS

Get the book that inspired the series: Hugh's Three Good Things.