Cod, Celeriac, Grapes

Stuart Ralston

Stuart Ralston

27th February 2019

Cod, Celeriac, Grapes

I will be cooking this recipe at The Staff Canteen Live at Scothot 2019!


  • Cod
  • 1, 65 piece of Cod, skinned and pin boned
  • 100g Sea Salt
  • 100g Sugar
  • Olive oil
  • Butter
  • 50g dashi
  • 1 wedge of lemon
  • 5g fine herbs
  • Smoked Sauce
  • 1kg mussels
  • 50g Shallot
  • 25g Celery
  • 25g Leek
  • 50ml olive oil
  • 150ml white wine
  • 250g good quality butter
  • ½ tbl Lecithin
  • Celeriac Puree
  • 1 head of celeriac (peeled and chopped)
  • 150ml Milk
  • 50g butter
  • 80g cream
  • 2% of weigh in Xantham Gum
  • Grapes
  • 10 grapes (sliced thin)
  • 2 tsp dill oil
  • 2 tsp verjus
  • Pickled Celery
  • 2 sticks of leafy celery
  • 100ml pickling liquor
  • 20ml dill oil


Season the cod with all the Salt and Sugar, place on a tray in the fridge for 20 mins.
Once 20 mins has passed wash the salt and sugar off, dry and get ready to pan sear
Heat a pan with a little olive oil, and place fish in pan and begin to sear
Sear for 3 mins on a mid-heat, turn over and add 50 g of dashi and 1 TBL butter, baste the fish for another 3 mins, finish with 2-3 drops of lemon juice and chopped herbs
Clean mussels
Chop vegetables into small dice, place in pan and start to sweat with a little olive oil , one a little softened add mussels, and wine , place lid on top and cook on full power for 3 mins until mussels open up.
Strain mussels off and let sit for 10 mins so all the juices come out.
Place in deep tray and add butter (chopped)
Place in a hot smoker for 40 mins and put the whole thing inside the oven to smoke
After smoked add lecithin and whizz up with hand blender
Place chopped celeriac into a vac bag with milk and butter, seal on full. Cook in water bath at 90c for 3 hrs or until completely cooked. Strain off liquid and add to thermos mix with all other ingredients and blend on full speed for 3-4 mins , keep scraping down the sides to make sure its blended well. Pass
Place in vac bag and vac together on full until compressed
Peel and brunoise celery, vac on full with pickling liquor and dill oil
Place fish in bowl on the left, pipe celeriac puree on the side, top fish with 1 tbl pickled celery and 6 slices of grapes , spoon whizzed up sauce around fish and top with celery hearts

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