As part of the foodies challenge, and the Vegetable on top challenge. David Kelly prepared this Ribbons of celeriac. You'll let us know how it turns out!
Peel and slice the celeriac into pappardelle esque slices, salt this generously and set aside for 20 minutes.
On a low heat infuse oil with garlic,thyme and lemon zest ready to confit the trout.
Prepare your trout by removing the filet and removing the bones and skin.
Carefully place the trout into the infused oil and leave to confit.
Zest and segment the grapefruit,pick the dill.
When the celeriac is ready, really give it a good wash to remove all remaining salt or it will ruin the end result. Pat dry on a cloth or kitchen towel.
Toss the celeriac in a bowl with the grapefruit and dill. drizzle with the oil used to confit the trout.
Gently pile this onto a plate then top with small pieces of confit trout,dill and another drizzle of trout oil.