Scotch Fillet with Celeriac and Charred Greens

This dish was inspired by a visit to Farmers Daughters, a hatted restaurant in Melbourne. Not sure how close this was to their dish but it tasted fantastic.

Ingredients

1/2 Celeriac

Garlic Clove

1/4 cup milk

Butter

Snow Peas

Broccolini

Kale

Scotch Fillet x 4

Method

Peel and chop the celeriac and cook in a saucepan with a nob of butter, a garlic clove (peeled) and 1/4 cup milk. You can cook in the Thermomix if you have one. Once cooked... puree.

Chop up the kale into 10cm pieces, halve the thicker broccolini, and top and tail the snow peas. Cook covered in the microwave for about 3 minutes then refresh in iced water.

Cook your steaks and once done, while they rest, cook the drained blanched greens on a smoking hot BBQ until charred. Remove and dress with olive oil and squeeze of lemon and a pinch of salt.

Serve the celeriac as a bed for the greens to sit on.