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Kasper Gaard's black bream, celeriac and french bean
Kasper Gaard's black bream, celeriac and french bean
added by Hugh's Three Good Things

Kasper's black bream, celeriac and french bean taken from Hugh's Three Good Things on More4. Hugh's recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate and in this series, he pursues that idea, experimenting with different flavours and textures.

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Prep time
  • 15 mins
Cook Time
  • 15 - 20 mins
  • 2
  • Celeriac (with tops)
  • 2-3 white onions, peeled and halved
  • Coriander seeds (optional)
  • French Beans
  • Black bream fillets
  • Butter
  • Dill
  • Sea salt and freshly ground black pepper
  • Extra virgin olive oil
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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.


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


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