Black pudding crumbed hake with apple and celeriac

4 x 130g hake fillets (pin-boned and skinned)

80g black pudding

130g panko breadcrumbs

1 tbsp chopped parsley

1.5tbsp golden rapeseed oil

Sea salt

Cracked black pepper

For the celeriac and apple puree

80g butter

2 cloves garlic, minced

2 sprigs of thyme

1 celeriac (or 300g skinned diced celeriac)

1 Bramley apple, peeled, cored and diced