4 salmon fillets

30ml olive oil
1 tablespoon clear honey
4 teaspoons finely chopped dill
1 tablespoon Dijon mustard
10ml white wine vinegar

1 celeriac (about 500g), peeled and cut into 3cm chunks
1 medium potato, peeled and cut into 3cm chunks
2 cloves garlic, peeled
50g unsalted butter
75ml double cream
watercress, to serve

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Baked Honey Salmon Fillet with Celeriac Purée


The subtle flavours of the celeriac have a hint of bitterness that works brilliantly with the sweet, succulent fish in this dish. This is definitely comfort food for me. The ugly vegetable takes on a magnificence and sophistication that really defines the dish.

Put the salmon fillets in a shallow dish. Mix together the marinade ingredients then pour them over the salmon, ensuring that the fillets are fully coated. Cover and put in the fridge for at least two hours.

Preheat the oven to 200˚C/180˚C fan/400˚F/Gas mark 6. Transfer the fillets to an ovenproof dish, baste with the marinade and bake for about 20 minutes.

Simmer the celeriac and potato chunks with the garlic in a large saucepan of salted water for about 20 minutes until soft. Drain and immediately put into a blender with the butter. Whizz until smooth. Gradually pour in the cream and keep blending until the purée reaches the right consistency. I prefer it to be thick enough to sit well on a plate, so it should not be too liquid, although looser than mash. Spoon the purée on to plates and set the salmon fillets on top. Serve with crisp, peppery watercress.