Celeriac and halibut gratin with herbs and goat cheese

Slice the celery root (100 g) into thin slices and drizzle with lemon juice, adding a bit of salt to taste.

Let it marinate for 10-15 minutes. In the meantime, slice the halibut fillet (100 g) into similar slices.

Take a heatproof dish and grease it with melted butter (1 tbsp).

Layer the celery root, then the halibut, and continue alternating layers until all ingredients are used up. Finish with a layer of celery root.

In a separate bowl, mix together the eggs (2 pcs), coconut milk (100 ml), zest and juice of lemon (1/2 pcs), dill (medium bunch), salt and pepper to taste, and the remaining oil. Optionally, you can also add fennel (20-30 g).

Blend the mixture with a blender until smooth, then pour it over the prepared gratin.

Cover the dish with parchment paper to prevent it from drying out.

Bake the gratin in a preheated oven at 180 degrees for 30 minutes.

After cooking is complete (before serving), sprinkle the dish with grated goat cheese (20-30 g) and garnish with herbs.