Cod with Celery Cream

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

For the parsley oil, blanch and squeeze the parsley, then add extra virgin olive oil in a 1:1 ratio. Blend it together and transfer to a cloth: let the oil drain while discarding the parsley.

Ingredients

Cod fillet - 17.6 oz
Celery salt - 17.6 oz
Onion - 3.5 oz
Chicken Broth - 3 fl oz
10% cream - 7 fl oz
Fish Oil - 3 fl oz
Potato - 0.7 oz
Parsley - 1 tablespoon
Vegetable Oil - ½ l
Wheat Flour - 1.8 oz
Sugar - to taste
Salt - to taste

Step by Step guide

Step 1

Cut the fish into portions, season with salt, and bake at 356°F for seven to eight minutes.

Step 2

For the celery cream, roughly chop the peeled celery root and 50 grams of onion. Sauté in a tablespoon of oil until golden. Add vegetable broth and 100 ml of cream. Simmer until fully cooked, reducing it until no liquid remains. Blend until smooth, seasoning with salt and sugar.

Step 3

To make the fish sauce, combine a strong fish stock with 100 ml of cream, then cook diced potatoes in the mixture (the potatoes are needed for thickening). Blend until smooth, strain, and season with salt. Add parsley oil and mix well.

Step 4

Slice the remaining onion into rings, coat them in flour, and deep-fry until golden. Drain on a paper towel. Once the onion has cooled, chop it finely.