Salmon or Trout fillets & celeriac mash

Salmon or Trout fillets & celeriac mash

Ingredients

• 4 Salmon or trout fillets - skin on
• 2 tblsps olive oil
• 2 small onions - finely chopped
• 1 garlic clove - crushed
• 4 fresh chopped tomatoes - (optional - peeled, cored & seeded)
• 150ml/5fl oz creme fraiche
• 4 tblsps white wine
• Salt and ground black pepper
• Large bunch of fresh basil leaves

Potato and celeriac mash

• 6 - 8 potatoes - peeled and cut into quaters.
• 1/2 celeriac - peeled and cut into chunks
• 30g butter
• salt and pepper

Method

Pre-heat over to 170C/325F. Boil a pan of salted water, add the potatoes and celeriac and cook for 20 mins. Meanwhile, wash fillets, brush with olive oil & season.

Heat olive oil in a frying pan & add the onions and garlic. Cook until soft but not browned. Add the tomatoes and cook for 5 mins. Add the wine and cook for a further 5 mins. Stir regularly. Season to taste and put to one side.

Heat a frying pan, large enough to hold all four fillets. When hot, cook the fillets skin side down for two minutes, turn over and cook for a further two minutes. Remove the fillets from the pan and place in a roasting dish. Place in the over for 5/7 minutes until the fillets are cooked through, then remove.

Put the sauce back on to warm, add the creme fraiche and the chopped basil (leaving a pinch behind for the final dressing). Stir as you bring back to a gentle simmer. Taste and season if necessary.

When the potatoes are soft, drain and add the butter, mash well, season and keep warm.

Place the fillets on a warm plate and pour the sauce over the fillets. Sprinkle with the remiander of the chopped basil. Serve up the mash.

TIP: Serve the fish on a bed of warm spinach.