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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Slice the celeriac as thinly as you can – quartering it first will help. Find a baking dish that will hold all the celeriac, then add a layer before scattering with some garlic, thyme and seasoning. Repeat layers, finishing on a celeriac layer.

  • STEP 2

    Mix the stock cube with 450ml boiling water, season with nutmeg, then pour over the celeriac. Bake for about 1 hr 15 mins – pressing the celeriac into the dish so that it stays submerged and soaks up the stock – until a skewer poked in goes in easily, and the top is crisp.

  • STEP 3

    When the gratin has 15 mins to go, sit the salmon on a baking parchment-lined baking sheet. Mix the mustard with some ground black pepper and a little salt, and brush over the fillets. Bake with the gratin for 12-15 mins until cooked just through.

  • STEP 4

    Meanwhile, cook the beans in boiling water until tender, drain well and season. Divide into 4 equal portions along with the gratin, and serve with the salmon.

Goes well with

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A star rating of 2.6 out of 5.3 ratings
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