| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Main course |
4 |
Servings |
INGREDIENTS
| 4 |
|
Thick Pieces Cod – cut from |
|
|
2.3kg each piece |
|
|
weighing |
|
|
fillet about 150g/175g |
| 3 |
T |
Olive Oil, rest to mix with |
|
|
butter for chips |
| 1 |
|
Celeriac, peeled and cut |
|
|
into |
|
|
finger sized |
|
|
"chips" – allow 6 |
|
|
per portion |
| 1 |
T |
Caster Sugar, unrefined |
| 30 |
g |
Unsalted Butter |
|
|
Salt & Freshly Ground Black |
|
|
Pepper |
| 150 |
|
Well Flavoured Fish Stock |
| 150 |
|
Rhubarb Puree, stew forced |
|
|
rhubarb |
|
|
with 1 tbsp water |
|
|
and 2 tsp caster |
|
|
sugar |
| 2 |
|
Pieces Star Anise, Whole |
|
|
Stars |
| 30 |
g |
Unsalted Chilled Butter, 30 |
|
|
to 45 |
INSTRUCTIONS
Heat a griddle and also a cast frying pan. Season prepared fish. Oil
surface. Griddle until golden. Heat butter and oil in hot pan. Season
celeriac. Toss in hot fat to colour. Tip into a roasting tin and roast
for 8 - 10 minutes at 240°c / 495°f / Gas Mark 8 until golden and
cooked through. Carefully remove fish and sit golden side up in
roasting tin. Roast in hot oven for about 4 minutes and then rest in
warm place until sauce is made. Rhubarb Sauce 5. Add Star Anise
broken into pieces to fish stock and reduce by half. 6. Add rhubarb
and seasonings and simmer together. 7. Pass through a fine sieve into
a clean pan and whisk in chilled butter to thicken and give a gloss to
the sauce. 8. Remove celeriac chips from oven and drain. 9. Sit
cooked fish on a bed of stir fried vegetables. Arrange celeriac chips
around. 10. Pour rhubarb sauce around fish. 11. A sprig of sweet
cicely would finish it off. Converted by MC_Buster. NOTES :
Chef:Tessa Bramley Converted by MM_Buster v2.0l.
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