Cod Smashed Celeriac Recipes

COD & SMASHED CELERIAC

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the celeriac into a roasting tin, drizzle with 2 tbsp oil, then sprinkle over the fennel seeds. Season and bake in the oven for 45 mins, stirring halfway through, until lightly charred.
• While the celeriac cooks, put the spring onions in a dry pan and cook over a high heat for 3-4 mins, turning occasionally, until starting to char. Spread two large sheets of foil out on your work surface. Divide the spring onions between the foil sheets, then top with the grated courgette, garlic and fish. Season and drizzle over the lemon juice and the remaining 1 tbsp olive oil. Scrunch up the edges of the foil to seal and create two parcels. Put the parcels on a baking sheet and bake in the oven for 10-12 mins.
• When the celeriac is cooked, mash the pieces with a potato masher or a fork and season well. Pile the smashed celeriac onto plates, then carefully open the fish parcels - the contents will be hot - and gently slide onto the plates next to the celeriac. Garnish with parsley and serve with rocket leaves and lemon wedges.

CELERIAC MASH

Steps:

• Place the celeriac cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 12 minutes. Add the potatoes, and continue boiling until the vegetables are very tender, about 15 minutes more. Drain and allow to steam dry for a minute or two.
• Return the vegetables to the pot, and stir over medium-high heat until liquid is no longer pooling from the vegetables. Remove from the heat, and pour in the cream and butter. Mash with a potato masher until almost smooth.

CREAMY CELERY ROOT MASH

Steps:

• Place celeriac into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
• Mash celeriac, sour cream, and dill together in a large bowl with a potato masher until smooth. Season with salt and pepper.

CRUSTED BAKED COD WITH SWEET POTATOES

Steps:

• Peel and boil sweet potatoes and Idaho potatoes until tender. Mash together with two tablespoons butter and keep warm.
• Preheat oven to 450 degrees. Spread each filet with a little of the remaining butter. Chop all herbs and reserve half of the dill for the sauce. Mix remaining herbs with bread crumbs and coat each piece of cod with the mixture.
• Prepare sauce. Reduce fish stock by a third, add creme fraiche and let it simmer for a few minutes. Just before serving, whisk in cod roe and the rest of the dill.
• Put filets on greased baking dish and roast for five to six minutes or until done. Put mashed potatoes in center of six warm plates. Place cod filet on the side, slightly overlapping the potatoes. Put sauce around the side of the plate, not on top of the fish or potatoes. Garnish with sprig of dill.

ROAST COD ESCALIVAD

Steps:

• Preheat oven to 350 degrees. Rub eggplants with about a tablespoon of olive oil and roast them whole 30 to 40 minutes, until very soft. Rub peppers with about a tablespoon of olive oil and roast them whole until they blister, turning them to brown on each side. Cool peppers, peel and cut into fine julienne. When eggplant is done, scoop out flesh and put in plastic colander. Let eggplant drain overnight in refrigerator.
• Peel onion and cut into one-inch rings. Sprinkle with a tablespoon of olive oil, put in a roasting pan and cover with foil. Roast until soft but not brown (about 30 minutes). Chop finely.
• Spread cumin seeds in a saute pan and toast for a minute or so over medium heat, stirring constantly, until they become aromatic. Grind in a spice grinder or coffee grinder.
• Combine vegetables and simmer in a sauce pan over medium heat for about 15 minutes, stirring to prevent sticking, until mixture is just moist but not dry. Add cumin, salt and cayenne pepper to taste.
• Preheat oven to 400 degrees. Mix fine salt, paprika and cayenne together and rub a light coat on fillets. Heat remaining olive oil in saute pan until oil begins to smoke. Brown fillets lightly on both sides. Transfer them to lightly oiled sheet pan and bake for about six minutes.
• To assemble, heat the eggplant and divide the mixture between four plates. Top it with fish.

STICKY COD WITH CELERIAC & PARSLEY MASH

Steps:

• To make the mash, boil the celeriac in salted water for 10 mins until soft. Drain, put back in the pan and steam-dry for a few mins. Mash with the butter and seasoning, then stir in most of the parsley. Keep warm while you cook the fish.
• Heat half the oil in a frying pan. Dust the fish in flour, season on both sides, and fry for about 4 mins on each side. Remove to a plate. Add the remaining oil to the pan and cook the garlic and chilli for 2 mins until golden. Add the vinegar, sugar and a little salt, then bubble for 1-2 mins. Return the fish to the pan to warm through.
• Serve the fish on the mash, with the pan sauce poured over. Sprinkle with the remaining parsley and serve with lemon.