2 tbsp chopped celery leaves, plus extra for garnish
1 celery root (the end of a bunch of celery), cleaned, trimmed, stringy bits removed, cut in half through the root
1 garlic clove, grated
300g/10½oz button mushrooms, washed, sliced
20g/¾oz dried mushrooms
1 onion, peeled and finely diced
1 tbsp fresh thyme leaves
½ tsp fresh thyme leaves
3-4 tbsp plain flour, for dusting
1 tbsp demerara sugar
30g/1¼oz toasted hazelnuts, to serve
pinch salt
pinch sea salt flakes
1 tbsp vegetable oil
splash malt vinegar
50²µ/1¾´Ç³ú butter
25g/1oz butter
75²µ/2¾´Ç³ú butter
150ml/5fl oz double cream
1 tbsp Greek yoghurt
2 x 200g/7oz slices of hake, cut through the bone (alternatively use thick hake fillets)
75ml/2¾fl oz dry sherry