kook & wijn

Crispy codfish with celeriac-pea puree

Codfish with celeriac and pea puree

This white fish and celeriac based recipe is definitely one to remember: it’s tasty, it’s quick, it’s fresh and it’s healthy. Oh, and celeriac, my very favourite winter vegetable. And I like green garden peas too!  Scroll down for some pretty photographs and further more down for the full recipe. It’s lazy housewife proof as it’s fast and simple.

Codfish with celeriac and pea pureeCeleriac. Very tasty.
Codfish with celeriac and pea pureeBeautiful fresh garden peas!
Codfish with celeriac and pea pureeRoughly chop the celeriac and cook (last 3 minutes together with the peas) until al dente.
Codfish with celeriac and pea pureeMash together, with some olive oil, sea salt, pepper.
img_5585Raw fillet of cod.
Codfish with celeriac and pea pureeCovered with the mixture of garlic, shallot, parsley and bread crumbs. Into the oven!

Ingredients

Serves 4

4 fillets of fresh codfish (about 150 gram per person)
1 celeriac, roughly sliced in cubes
200 gram green peas, fresh or from the freezer
2 cloves of garlic, crushed and finely chopped
1 shallot, finely sliced
4 stalks of Italian parsley
6 tablespoons bread crumbs (prefer Panko, the Japanese bread crumbs)
olive oil
pepper
salt

Method

OK, this is very simple and quick:
Preheat your oven to 200 degrees. Take a baking tray, line with baking paper, where you place your fish fillets on.

Finely chop the shallot and garlic and mix together with the parsley. Stir in the bread crumbs and season with pepper and salt, a some drops of olive oil. Divide the mixture on the 4 codfish fillets, as if you make a little roof for each of them. Place the baking tray in the preheated oven for about 15 minutes. Keep an eye on the fish the last 8 minutes, and cover with aluminium foil when they get too dark.

Roughly chop the celeriac and bring in a pan with water and a pinch of salt to boil. Cook for about 20 minutes, and add the last 3 minutes the garden peas.

Drain the vegetables and place back on the fire for about 20 seconds to get rid of the last water. Drizzle with olive oil and make a ‘rough mash’, with a stamper. Season with pepper and salt.

Serve the codfish on top of the celeriac-pea puree. Nice with a full body white wine, for example a Chardonnay.

Note: I found this great and tasty recipe on a Dutch Food blog I like, called ‘Francesca kookt’.
All images in this article are mine. 

Codfish with celeriac and pea puree

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