Salmon with celeriac gratin & green beans

A lean fish supper with an alternative dauphinoise made with mild celeriac. Wholegrain mustard makes a tangy glaze for the salmon.

  • Prep:15 mins
    Cook:1 hrs 15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 262
  • fat 13g
  • saturates 2g
  • carbs 9g
  • sugars 6g
  • fibre 14g
  • protein 26g
  • salt 1g


  • 800g celeriac, peeled- about 1.2kg whole
  • 10g garlic cloves, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 chicken stock cube
  • good grating of fresh nutmeg
  • 4 x 100g skinless salmon fillets
  • 1 tbsp wholegrain mustard
  • 500g green beans


  1. Heat oven to 200C/180C fan/gas 6. Slice the celeriac as thinly as you can – quartering it first will help. Find a baking dish that will hold all the celeriac, then add a layer before scattering with some garlic, thyme and seasoning. Repeat layers, finishing on a celeriac layer.

  2. Mix the stock cube with 450ml boiling water, season with nutmeg, then pour over the celeriac. Bake for about 1 hr 15 mins – pressing the celeriac into the dish so that it stays submerged and soaks up the stock – until a skewer poked in goes in easily, and the top is crisp.

  3. When the gratin has 15 mins to go, sit the salmon on a baking parchment-lined baking sheet. Mix the mustard with some ground black pepper and a little salt, and brush over the fillets. Bake with the gratin for 12-15 mins until cooked just through.

  4. Meanwhile, cook the beans in boiling water until tender, drain well and season. Divide into 4 equal portions along with the gratin, and serve with the salmon.

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