Some fresh salmon trout for dinner, and so what to do with a head of celeriac, which has been neglected for a few days, to make it compatible with the sweet fleshiness of the fish?
I peeled it with a stainless steel knife, cut it into cubes, and did the same with three potatoes. I roughly chopped an onion, peeled five cloves of garlic, then heated a tablespoon of olive oil and a little knob of butter in a pan, and quickly sauteed the ingredients over a medium heat for seven or eight minutes. Then, in with a generous splash of water, just up to the level of the contents, the pan is covered and the whole lot left to bubble away for about 15 minutes.
When everything was tender, I scattered over some sea salt, and then tossed in three scallions, roughly chopped, and a handful of chopped coriander (flat leaf parsley, if it is to hand, would do just as well). Then, a big slick of the best, most fruity olive oil in the house is poured over the pan, and it is brought to table. It was yumola, the oil-drenched starchiness of the potatoes and celeriac just right for the subtle fish which was simply baked in the hottest oven, a simple, fast mid-week dinner.