- 1 x 400g piece of cod fillet (skin on)
- 500g Celeriac (cut into small even bits)
- 400G Double cream
- Butter
- Salt & pepper
- 3 x young leeks (cooked in salted water for 2-3 minutes)
- 2 slices of white bread
- Tsp grain mustard
- 100g Italian hard cheese (v) or you can use Parmesan (grated)
Pan-fried cod, celeriac puree, young leeks, mustard & cheese crumb
Nick Tulip
18th September 2017
Pan-fried cod, celeriac puree, young leeks, mustard & cheese crumb
Cod is a fantastically flaky fish that offers the versatility to be paired with a range of delicious flavours - Why not give the Pan-fried cod, celeriac puree, young leeks, mustard & cheese crumb recipe a try yourself? This recipe for Pan-fried cod, celeriac puree, young leeks, mustard & cheese crumb is available from the menu at Eslington Villa
Ingredients
Method
Crumb:
Fry croutons until golden brown, cool, then break down in a food processer until a crumb. Add mustard, salt & pepper, cheese to bring together, set aside.
Puree:
Boil celeriac with water & milk until tender, drain. Place celeriac, knob of butter salt & pepper and cream in blender and blend until smooth (keep warm). Pan fry cod in a hot pan skin side down until cooked 4-5 minutes depending on cod thickness. Place puree on plate, then cod, leeks and crumb. Serve.
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