| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Nordic |
Nordic, Nosh |
4 |
servings |
INGREDIENTS
| 300 |
g |
Potatoes; (11 oz) |
| 100 |
g |
Celeriac; (4 oz) |
| 100 |
g |
Unsalted butter; (4 oz) |
| 100 |
ml |
Double cream; (3 1/2fl oz) |
|
|
Salt and pepper |
| 200 |
g |
Peeled prawns; (7 oz) |
| 600 |
g |
Boneless and skinless lightly-salted cod; (1 1/4lb) |
|
|
; fillets |
| 4 |
tb |
Olive oil; (50ml) |
| 200 |
g |
Turnip; (7 oz) |
| 30 |
g |
Sugar; (1 oz) |
| 100 |
ml |
Orange juice; (3 1/2fl oz) |
| 1/2 |
g |
Saffron |
| 200 |
g |
Leeks; (7 oz) |
| 10 |
g |
Butter; (1/4 oz) |
| 4 |
tb |
Water; (50ml) |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat the oven to 175°C/325°F/gas mark 3.
For the mash:
Peel the potatoes and celeriac, cook in unsalted water. Drain and
steam until dry. Mash with unsalted butter and cream, season with
salt and pepper.
For the sweet and sour turnip:
Peel and cut the turnips. Make the sugar into a light caramel and add
the orange juice. Reduce until left with 50ml (4 tbsp). Add the
turnip and let simmer for 15 minutes. Add the saffron for the last 2
minutes.
Clean and cut the leek. Add water and butter in a saucepan and bring
to the boil. Add the leek and cover. Simmer for approximately 10
minutes.
As the cod goes into the oven (8-10 minutes), fold in prawns to the
potato puree. Divide the mashed potatoes-celeriac among 4 deep
dishes. Spoon the leek all around and arrange the cod and turnip top.
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