for 4 people

Buckwheat

100 g	buckwheat
2 dl	salted water, boiling

Fish

1 tbsp	olive oil
4	Royal cod fillets (each approx. 150 g)
½ tsp	salt
3 tbsp	Dukkah (spice mix)

Celeriac

1 tbsp	olive oil
600 g	celeriac, cut into approx. 2 cm pieces
1 ½ dl	white wine
2 dl	water
80 g	dates, halved lengthwise
1	organic lemon, use grated zest and 1 tbsp of juice
100 g	pitted black olives
½ tsp	salt
a little	pepper

How it's done

Buckwheat

Cook the buckwheat in boiling salted water for approx. 2 mins. Remove the pan from the heat, cover and leave to absorb for approx. 10 mins.

Fish

Preheat the oven to 60 °C, warm the platter and plates. Heat the oil in a non-stick frying pan. Salt the fish fillets, fry for approx. 3 mins. on each side. Empty the dukkah into a shallow dish. Remove the fish fillets from the pan, coat with the dukkah and keep warm.

Celeriac

Heat the oil in the same pan. Add the celeriac and stir fry for approx. 5 mins. Pour in the wine and water, reduce slightly for approx. 5 mins. Add the dates and all the remaining ingredients to the buckwheat, mix, heat through. Serve the celeriac and buckwheat with the fish.

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