Cut the snapper fillet down the natural seam in the centre.
Remove the dark flesh.
Trim the ends to form 20cm long pieces of fish.
Lightly salt and roll up in cling film to produce a tight sausage.
Rest in the fridge for a couple of hours.
Cut into four pieces, remove cling wrap and place in oiled ramekins.
Steam for about twelve minutes.
Peel celeriac and cut into thick rounds.
Toss in oil, picked thyme, salt and pepper.
Bake at 180º Celsius until golden for about 20 minutes.
Cut ten elongated thin slices from the baguette.
Brush with oil, season with salt and bake at 180º Celsius until golden.
Save the remainder of bread to serve at table.
Peel, deseed and roughly chop tomatoes.
On a low heat start the garlic and 50ml of oil in a small pan.
When the garlic is soft, add the tomatoes, peppers a little water and salt and pepper.
Cook gently until the peppers begin to soften.
Finish with the saffron.
Place celeriac on the plate.
Tip the liquid from the ramekin into the sauce and place the fish on the celeriac.
Spoon the sauce over the fish and finish with the croutons and baby cress.
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