Chargrilled celeriac steak with mackerel, leaves, toasted hazelnut and parsley dressing

Prep time: 15 minutes Cooking time: 15 minutes Serves: 4 Skill level: Competent Cook Recipe by: Seafish
Chargrileld Celeriac With Mackerel

The method

  1. Blanch the celeriac in boiling water for 5 – 6 minutes, drain and pat dry. Brush with the rapeseed oil and season generously.
  2. Heat a griddle pan until very hot, add the celeriac and chargrill on each side for 1–2 minutes. Lift onto a plate and keep warm.
  3. Heat the smoked mackerel in the griddle pan. Alternatively, just remove the skin, check for small bones then flake.Toss the chicory, radicchio and iceberg together and pile into a serving dish.
  4. Place the ingredients for the dressing in a food processor and whiz until it forms a paste similar to pesto. Season well with salt and freshly ground black pepper.
  5. Arrange the celeriac and the smoked mackerel on the leaves and drizzle with the hazelnut dressing to serve.