Celeriac and halibut gratin with herbs and goat cheese
A source of fiber and antioxidants, this gratin supports heart health thanks to omega-3s from halibut and healthy fats from coconut milk. The delicate flavor of celery and goat cheese with herbs makes the dish aromatic and rich. Perfect for a keto diet and energy maintenance.
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.
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