Trout with celeriac

inspired by a master chef at home recipe


Ingredients
5 sticks of asparagus per person
half a celeriac
1 trout per person
3 big prawns per person
1 apple per two people
big handful of raw spinach 1 lemon
1 knorr chicken stock cube

Slice a 1 inch slice from half a celeriac
Cut out 3 circles (1 inch diameter) per person and grate the rest
Fry the circles (will be pretty thick) in plenty of butter and cook the grated celeriac in a little olive oil for 10 mins
Meanwhile chop and onion and garlic and fry in a large pan with a little olive oil
Chop an apple finely and simmer gently in juice of 1/2 lemon

After 10mins, turn celeriac circles over, add 1pint chicken stock to the grated celeriac
Add fish (filleted) skin side up to onions and garlic with a little added butter and salt

Fry for around 5 mins then turn fish over
Add celeriac (grated) to food processor with a big handful of raw spinach and pulse until a smoothish mash - set aside
Blend apple to a puree - set aside
Add large prawns to celeriac circles (in butter)


Add asparagus (5 sticks per person) to a pan of water and bring to boil

The celeriac circles should go dark brown on each side - they're healthier if you don't cook them as long and leave them with more bite but they taste soooo good cooked a bit longer in the butter :)

After around 5 mins then plate up - celeriac mash on bottom, fish on top, asparagus on one side and celeriac circles with a prawn on top, and apple puree on the other side

squeeze remaining half a lemon over fish, season with salt and pepper


The numbers
This is less than 10g carbohydrates per portion (most is in the apple!). There's small amounts in the celeriac and spinach and slightly more in the asparagus. Calories - haven't worked this out but its low. The original recipe uses cream in the celeriac mash but I think its fine without. I also cook the fish in a bit more oil and a bit longer than is strictly approved but I like crispy skin so forgive me!