Coley tournedos
with ham and celeriac

Preparation: 30 minutes Cooking time: 55 minutes

Serves 4

6 slices cured ham, 1 coley fillet prepared by the fishmonger, 1 celeriac, 200 g potatoes ,500 ml milk + a little more for cooking with water, 500 ml cream, 100 g butter , Salt and pepper, 1 soupspoon olive oil

Place the slices of cured ham top to tail on a sheet of greaseproof paper, then the coley fillet; roll up. Refrigerate.

Peel the celeriac and potatoes. Cut them into large pieces. Pour some water and milk into a large saucepan, adding salt and pepper. Add the celeriac and potatoes and simmer for 45 minutes. Warm the milk, cream and butter together. Drain the celeriac and potatoes and mash them. Gently incorporate the milk, cream, and butter and blend in the food processor. Keep to one side.

Take the roll of coley and ham, remove the greaseproof paper and cut into tournedos (thick slices). Pour the olive oil into a frying pan and gently fry for 3-4 minutes on each side. Serve with the creamed vegetables. 

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