Celeriac, with its knobbly charm, is a versatile root that’s perfect for mashing, roasting or adding depth of flavour to soups and casseroles.
Celeriac-crusted cod with chorizo butter and romanesco sauce
Ingredients
For the romanesco sauce
2 roasted red peppers, jarred or freshly roasted, skins removed
50g almonds and/or hazelnuts, toasted
1 clove garlic, grated
1 tspn smoked paprika
1 tbspn red wine vinegar
A good splash of olive oil,
½ lemon, juice of (plus see below)
For the fish
4 cod fillets
1 celeriac, peeled and coarsely grated
50g panko breadcrumbs
2 tbspn parsley, chopped
1 lemon, zest of (plus see below)
2 tbspn olive oil
For the chorizo butter
100g chorizo, finely diced
50g butter
1 clove garlic, grated
Fresh rosemary and thyme
½ lemon, juice of
Method
Preheat your oven to 180˚C fan/200˚C/400˚F/gas mark 6.
Either in a pestle and mortar or a processor, combine the red peppers, almonds, garlic, smoked paprika, red wine vinegar, olive oil and lemon juice with some seasoning until you have a coarse paste. Set aside.
Make the celeriac crust by mixing together in a bowl the grated celeriac, breadcrumbs, parsley, lemon zest and olive oil, and season well.
Take a baking dish and spread the romanesco sauce over the base. Place the cod fillets on top and then spoon onto each a generous layer of the celeriac crust, pressing gently down to keep it in place.
Bake the cod in the preheated oven for 20–25 minutes, by which time the crust should be golden and the fish opaque and flakey.
When the cod is in the oven, cook the diced chorizo in a small pan until it releases its oils and becomes crispy. Add the butter, garlic and herbs, stirring until the butter melts and turns slightly golden. Stir in the lemon juice and keep warm.
To serve, place a cod fillet on each plate with the romanesco sauce and a drizzle of the chorizo butter. Serve with steamed greens and rice or roasted or mashed potatoes.
-
A vineyard for sale on the slopes above 'the best beach in Britain' is for sale at just £650,000In the beautifully unspoilt Devon village of Bantham, an award-winning vineyard is for sale. Toby Keel takes a look.
-
The nine best sandwiches in London, tried, tested and digestedThe sandwich is back and it's bigger and better than ever. David Ellis reveals where to find the best ones in London.
-
'Someone once proffered a tray and said to me: "Would you like an eat?" I’m not sure I’ve ever seen that person again': A snob's guide to canapésTeeny, tiny food can throw up some big problems, says our modern etiquette columnist.
-
Made with porpoise blood, eaten with beaver tail: The not-so-normal history of the black puddingAncient, but still popular, both very global and very local, much loved and at one point fiercely disdained. Bound up within the beloved black pudding there’s so much culture, so much history, and so many stories.
-
'My sister Catherine shares a love of bees and has a few hives herself': James Middleton, Jamie Oliver and Sir David Beckham on the pleasures of harvesting your own honeyBeekeeping is a star-studded hobby and has much to offer, finds Jane Wheatley.
-
The rapid decline of our local abattoirs means we can no longer claim to be a country with leading animal welfare standardsOnce the backbone of ethical, small-scale meat production, these essential processors are disappearing fast.
-
David Beckham and Tom Parker Bowles whip up one of the guest editor's favourite childhood mealsFrom Sunday roasts to Spanish delicacies, good food is one of the pillars of Sir David Beckham’s life, as Tom Parker Bowles discovers when the pair cook up a comfort-food storm at Claridge’s.
-
'If your boyfriend makes carbonara with pancetta or bacon, break up': Tom Parker Bowles on how to make a classic carbonaraGetting to grips with a Roman classic.
