Roast cod on celeriac and apple soup with apple and thyme dressing

Roast cod on celeriac and apple soup with apple and thyme dressing

By
From
British Seafood
Serves
4
Photographer
David Loftus

I love a really good vegetable soup with a nice big chunk of fresh fish in the middle – it’s a brilliant meal in one. Here the cod is lightly salted first, to give the whole dish a bit more texture and flavour. The earthy taste of celeriac marries perfectly with the zingy fresh apple and aromatic thyme, creating a wonderful soup to showcase the fish.

Ingredients

Quantity Ingredient
1 x 600g cod fillet
100g sea salt
light rapeseed oil, for cooking
cornish sea salt
freshly ground black pepper

Soup

Quantity Ingredient
light rapeseed oil, for cooking
100g butter
1 large celeriac, peeled and roughly chopped into 2 cm dice
300ml Vegetable stock
or 300ml Roast fish stock
3 tart english eating apples, peeled, cored and finely sliced
1/2 lemon, juiced

Apple and thyme dressing

Quantity Ingredient
1 teaspoon thyme, chopped
1 teaspoon Red wine shallots, see white wine variation
30ml cider vinegar
100ml light olive oil
1 crisp dessert apple

Method

  1. Lay the fish in a dish and sprinkle evenly with the sea salt. Cover with cling film and refrigerate for 30 minutes. Wash off the salt, pat the fish dry on kitchen paper and cut into 4 portions. Wrap each portion tightly in cling film and refrigerate for at least 2 hours to firm up.
  2. To make the soup, heat up a big saucepan over a medium heat, then add a drizzle of oil and the butter. Once the butter is sizzling, add the celeriac and cook for 2 minutes without colouring. Now add 100 ml of the stock, cover and cook for 5 minutes. Check if the celeriac is cooked; if not add a little more stock if it seems dry and simmer until tender – you are aiming for cooked celeriac and minimum liquid. Once the celeriac is cooked, add the sliced apples to the pan and cook for a further 3 minutes until they have broken down.
  3. Tip the contents of the pan into a blender and process until smooth. Season with salt to taste and reserve the purée until ready to serve.
  4. To make the apple and thyme dressing, combine the chopped thyme, white wine shallots and cider vinegar in a bowl and whisk in the olive oil. Season with salt to taste and set aside to allow the flavours to marry together. Shortly before serving, peel, core and dice the apple and add to the dressing.
  5. When ready to cook the fish, heat your oven to 200°C.
  6. Place an ovenproof non-stick frying pan over a medium heat. When the pan is hot, add a little oil and place the fish in the pan, skin side down. Cook for 2 minutes until the skin starts to golden. Turn the fish over and transfer to the oven to finish cooking for 4 minutes.
  7. While the fish is in the oven, heat up the celeriac purée in a saucepan over a medium heat, adding more of the stock until you have the required soup consistency, whisking to combine. Season with salt to taste.
  8. To serve, pour the soup into 4 warmed soup plates. Place a portion of cod, skin side up, in the centre of the soup and finish with a spoonful of dressing over and around the fish.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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