In my quest to increase the fish intake there was a request for salmon. And as most of my cooking during the week has some kind of a time restraint, most fish dishes are perfect. This dish would be as good with monkfish (I know, I know- monkfish -again), or cod. The celeriac is a nice restauranty touch to the mashed potato, but not strictly necessary.
Herb & Mustard crusted Salmon with Celeriac mash
½ a celeriac, peeled and diced
250g potatoes, peeled and diced (to the same size as the celeriac)
150g of dried breadcrumbs
juice ½ lemon
1 tablespoon of chopped herbs (I’m using dill here which would be my herb of choice for this)
2 tablespoons of wholegrain mustard
2 x 175g salmon fillets
Heat oven to 200oC. Boil the celeriac and potato for 15-20 mins or until tender.
Meanwhile mix the breadcrumbs, the lemon juice, the herbs and 1½ tablespoon of the mustard.
Put the fish on a well oiled baking tray, drizzle over the rest of the juice and spoon the crumb mix on top. I like to be a bit loose with the crumb, in other words pile it high and don’t worry about spreading it out. As it cooks it will naturally “deflate” and set in shape, so need need for any mad artistic pressing and shaping. Bake for 20 mins, or until the fish is cooked, and the crumb a lovely crispy texture.
Drain the veg, then mash in the pan with the butter and remaining mustard.
Season and serve with the salmon.