Mike Reid served up Pan Fried Halibut with Grapes, Celeriac and Coffee Puree, Celeriac Crisp, Pickled Onions, Smoked Halibut Jus on James Martin’s Saturday Kitchen.

The ingredients are; 160g Halibut Whole, 70g Celeriac puree, 20g Raisin puree, 30g Pickled Baby onions, 40ml Fish Jus, 30g Grilled olives, 2g Lemon basil, 2ml Early harvest olive oil and 10g Unsalted butter.

For the Celeriac and Coffee Puree: 500g Celeriac, 50g Coffee Waste, 250ml Milk, 50g Butter, 50ml Cream, 1 Banana Shallot, finely diced, 1 Garlic clove, crushed and 4 Thyme sprigs, finely chopped.

For the Pickled Onions: 4g Maldon sea salt, 300ml Pickling Liquid and 300g Onions button.

For the Fish Stock Halibut: 50g Butter Unsalted, 175ml Le troubadour Ugni blanc, 4g Garlic whole, 100g Ginger Fresh, 100g Leeks, 1ea Lemon Grass, 400g Spanish onions, 2l Tap Water and 5kg Fish bones.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.