Instructions: 1 Thinly slice a quarter of the celeriac on a mandolin and chop the remainder.

2 Cut the fillets off the trout - using a sharp knife, make an incision behind the head and keeping the knife flat and as close to the bones as possible, cut off the fillet, working from the head down to the tail.

Repeat to remove the fillet from the other side.

3 For the Soup: Heat 55g/2oz butter in a large pan. Add half the onion and 1 clove sliced garlic and soften gently for a few minutes. Add the chopped broccoli and cook for another 3-4 minutes.

4 Pour in 600ml/1 pint boiling water and simmer for about eight minutes, or until the broccoli is tender. Then pour the soup into a food processor and process until smooth.

5 Return the soup to the pan, season and bring back to a simmer. Remove the skin from one trout fillet and shred the flesh, add to the soup and poach for about 2-3 minutes, or until the fish is cooked through.

6 For the Celeriac Puree: Heat the milk in a pan and bring to the boil. Add the chopped celeriac and simmer for 10 about minutes until tender.

7 Drain the celeriac and process in a food processor with 25g/1oz butter until smooth. Season.

8 Fill a deep pan one third full with oil and heat. Add the sliced celeriac and deep fry until golden brown. Drain on paper and season. Reserve 2 tbsp capers and dry the remainder on paper.

9 Add the dried capers to the oil and deep fry until browned and crisp.

Then drain on kitchen paper. Heat 2 tbsp olive oil in a frying pan. Add the remaining trout fillet skin-side down and cook for 2-3 minutes on each side, or until cooked through.

10 For the Salsa Verde: Put the roughly chopped herbs on a chopping board, add the reserved capers and garlic and chop all the ingredients together until they are finely chopped. Put the mix in a bowl, add the olive oil and season.

11 For the Herb Salad: Pull the leaves off the bunch of coriander, basil and mint and place in a bowl. Add the rest of the sliced onion and chopped chilli, season and mix together.

12 Serve the soup in a bowl and scatter the deep fried capers across the surface. Spoon the celeriac puree onto a plate and add the fried trout. Sit the celeriac crisps on top and spoon the salsa verde around the edge of the plate. Serve the herb salad in a bowl.

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