Seared Mackerel with Celeriac and Green Onion Purée
Mouth-watering mackerel—a well-managed fish with sustainable cred—takes centre stage here. Five minutes in the pan is all it takes for nicely crackled skin and fork-tender flesh. A foolproof weeknight protein…
Instructions
-
1
In a large pot of salted boiling water, cook the celeriac for 18 minutes. Add the garlic and green onions. Continue cooking for 2 minutes. Remove from the heat. Stir in the parsley. Drain.
-
2
In a food processor, purée the celeriac mixture with the butter until smooth. Season with salt and pepper. Keep warm.
Mouth-watering mackerel—a well-managed fish with sustainable cred—takes centre stage here. Five minutes in the pan is all it takes for nicely crackled skin and fork-tender flesh. A foolproof weeknight protein to pair with our creamy, garlicky and herb-packed celeriac purée.
