Pan-fried cod, Pink Lady® and celeriac purée & crunchy vinaigrette

Main dishes
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Cabillaud à l'unilatérale, mousseline de pommes Pink Lady® et céleri & vinaigrette croquante
© ©C’est Ma Food
1
Difficulty
4
People
40min
Preparation
45min
Cooking time

After the holidays, we tend to want much lighter dishes but while we are still in the deep mid-winter, we still need hot and comforting meals. Cod is a firm, tender and layered fish that accompanies this apple-celeriac purée perfectly. The bitterness of the celeriac and the sweetness of the Pink Lady®® apple together create the perfect balance and a creamy combination. The vinaigrette, made with finely diced Pink Lady® apples, provides a fresh end note and crunch to dish. Both as cooked and raw, Pink Lady® apple reveals its variety of flavours. Find out more

Cabillaud à l'unilatérale, mousseline de pommes Pink Lady® et céleri & vinaigrette croquante

Preparation

Ingredients

  • 1 half lemon
  • salt and pepper
  • 4 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 2 sprigs parsley
  • 200 ml whipping cream
  • 1 l milk
  • 1 half tsp celeriac
  • 1 half tsp nutmeg
  • 4 cod fish fillets

Preparation

  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.
  8. Remove the core of the remaining half apple and dice finely. Squeeze some lemon juice over.
  9. Finely chop the parsley.
  10. 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.
  11. 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.
  12. Turn off the heat and turn the fish over to cook the other side for just a few seconds.
  13. 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!

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