for 4 person

Vegetables

1 ½ kg	celeriac, peeled, in carvings
2 tbsp	Maizena cornflour
2 tbsp	olive oil
5 sprig	thyme, leaves torn off
1 tsp	salt
¼ tsp	pepper

Sauce

80 g	bacon strips, finely chopped
3 tbsp	white wine vinegar
1 tbsp	olive oil
2 dl	single cream for sauces
	salt and pepper to taste
130 g	leaf spinach
8 sprig	thyme, leaves torn off

Fish

4	trout fillets (organic), bones removed
½ tsp	salt
	pepper
2 tbsp	olive oil
20 g	leaf spinach

How it's done

Vegetables

Mix the celeriac and cornflour, spread on a baking tray lined with baking paper, add the oil and thyme, mix and season.

To roast

Approx. 45 mins. in the centre of an oven preheated to 220°C.

Sauce

Fry the bacon in a non-stick frying pan until crispy, without adding any oil. Add the vinegar, oil and single cream, season. Add the spinach and thyme, briefly bring to the boil.

Fish

Rinse the fish in cold water, pat dry, season. Heat the oil in a non-stick frying pan. Fry the fish for approx. 3 mins. on each side. Plate up the celeriac, top with the sauce, fish and spinach.

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