Grilled Halibut on Celeriac Puree with a Tomato, California Prune and Basil Concasse

Makes: 4Prep Time: 15 minutesCook Time: 30 minutes


  • 500g potatoes, peeled and cut into chunks
  • 500g celeria, peeled and cut into chunks
  • 6 tbsp olive oil
  • 75g California Prunes, diced
  • 3 ripe tomatoes, skinned, de-seeded and diced
  • 6 basil leaves, shredded
  • 4 halibut fillets
  • 1 tbsp freshly chopped flat-leaf parsley
  • To serve: colourful sprouts or herbs


  1. Place the potatoes and celeriac in a large pan of boiling water and cook for 15-18 minutes, until tender.
  2. Meanwhile, heat 4 tbsp of the olive oil gently in a small pan. Take off the heat and stir in the diced California Prunes and tomatoes, along with the shredded basil leaves. Leave to stand.
  3. Heat the remaining oil in a frying pan and pan fry the halibut fillets for 5-6 minutes on either side, until cooked through.
  4. While the fish is cooking, drain the potatoes and celeriac and mash together with the chopped parsley. Divide between four plates and place it in the centre in a ring shape.
  5. Top each ring of celeriac mash with a fillet of fish them spoon the concasse around the plate. Top with colourful sprouts or herbs and serve immediately.