• 40min
  • 45min
  • Easy
  • 4 Servings
0 vote


Preparing the mousseline sauce
  • 3 Pink Lady® apples
  • salt and pepper
  • 1 tbsp olive oil
  • 200 ml whipping cream
  • 1 l milk
  • 800 g celeriac
  • 1 ½ tsp nutmeg
Preparing the French dressing
  • 1 half lemon
  • salt and pepper
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 2 sprigs parsley
Cooking the cod
  • 4 cod fish fillets


Preparing the mousseline sauce
  1. Peel and chop the celeriac.
  2. Cook the celeriac in the milk seasoned with salt until it is soft, approx. 15 minutes. Drain.
  3. Peel and chop two and a half Pink Lady® apples.
  4. Cook the apples with the lid on for approx. 20 minutes.
  5. Reduce the cream with the nutmeg and a little salt and pepper.
  6. Pour the cream over the celeriac and apples compote and then blend.
  7. Incorporate a dessertspoon of olive oil, and blend until you obtain an even texture.
Preparing the French dressing
  1. Remove the core of the remaining half apple and dice finely. Squeeze some lemon juice over.
  2. Finely chop the parsley.
  3. 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.
Cooking the cod
  1. 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.
  2. Turn off the heat and turn the fish over to cook the other side for just a few seconds.
  1. Plate up with a little celeriac and apple purée, place the fish on top and spoon over a little of the vinaigrette.

Pink Lady® top tip

For a little extra crunch, you can add a few finely chopped, toasted hazelnuts and a little mild chilli or Espelette chilli pepper on top of the fish!

Do you like this recipe?

Try it, and share your photos on Instagram with the hashtag #pinkchefs