Rouleau stuffed with barbecued celeriac

This dish is a real treat, with the aromatic celeriac taking centre stage in the roleau.

Rouleau stuffed with barbecued celeriac

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sand dab fillets






salt and pepper

Preparation method

  • Peel the celeriac and cut into sticks of approximately 1x1x8cm.
  • Barbecue the celeriac and season to taste with salt and pepper.
  • Season the sand dabs with salt and pepper and pat dry.
  • Roll the fillets around the celeriac, with the clean side out.
  • Bake in a preheated 60°C oven.

Serving suggestions

  • As a main dish with a fennel and white wine sauce.
  • As a main dish with a lovely potato mousseline and fennel ragout.

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