Ingredients
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Preparing the mousseline sauce
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Preparing the French dressing
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Cooking the cod
Steps
étape 1/4 : Preparing the mousseline sauce
- Peel and chop the celeriac.
- Cook the celeriac in the milk seasoned with salt until it is soft, approx. 15 minutes. Drain.
- Peel and chop two and a half Pink Lady® apples.
- Cook the apples with the lid on for approx. 20 minutes.
- Reduce the cream with the nutmeg and a little salt and pepper.
- Pour the cream over the celeriac and apples compote and then blend.
- Incorporate a dessertspoon of olive oil, and blend until you obtain an even texture.
étape 2/4 : Preparing the French dressing
- Remove the core of the remaining half apple and dice finely. Squeeze some lemon juice over.
- Finely chop the parsley.
- Whisk the cider vinegar with a little bit of salt and pepper and 3 dessert spoons of olive oil. Add the finely dice apples and the parsley.
étape 3/4 : Cooking the cod
- Cook the cod, skin-side down in a hot frying pan with a little bit of olive oil for approximately 8 minutes. Sprinkle with a little bit of sea salt.
- Turn off the heat and turn the fish over to cook the other side for just a few seconds.
étape 4/4 : Assembly
- Plate up with a little celeriac and apple purée, place the fish on top and spoon over a little of the vinaigrette.
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Preparing the mousseline sauce
- 3 Pink Lady® apples
- salt and pepper
- 1 tbsp olive oil
- 200 ml whipping cream
- 1l milk
- 800 g celeriac
- 1 ½ tsp nutmeg
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Preparing the French dressing
- 1 half lemon
- salt and pepper
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 sprigs of parsley
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Cooking the cod
- 4 cod fish fillets
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