I've tried several times to make celeriac "fish", boiled in whatever stock you fancy as suggested in variousrecipes. Every single time though it comes out as soft, wonderfully textured fish-like flesh... completely shot through with awful, bad-tasting lumps of gristle. I still don't know if I'm doing something wrong in the preparation, if my local supermarket sources really terrible celeriac, or if my standards are just too high. Wondering if anyone else has tried this, and had a better experience?
I've tried several times to make celeriac "fish", boiled in whatever stock you fancy as suggested in various recipes. Every single time though it comes out as soft, wonderfully textured fish-like flesh... completely shot through with awful, bad-tasting lumps of gristle. I still don't know if I'm doing something wrong in the preparation, if my local supermarket sources really terrible celeriac, or if my standards are just too high. Wondering if anyone else has tried this, and had a better experience?