Ingredients- SERVES 4

2llb cod fillet (skin on)
Rock salt
Vegetable oil
500g assorted woodland mushrooms –girolles, chanterelle, oyster etc

Celeriac cream

45 g unsalted
50g sliced white onion
3g Salt
1g White pepper
90g sliced potato
110g whipping cream
130g water
102g peeled and sliced celeriac

For the garnish

Washed rocket leaves, sliced blanched green beans, roast celeriac wedges
Tomato oil, sauté mushrooms

Method- Celeriac cream,
Gently pan fry the sliced onions, butter and salt until onions become soft and translucent. Fold in the thinly sliced potato and celeriac. Add water and bring to the boil, reduce the heat and simmer until potato and celeriac become soft. Add the cream and return to the boil. Add white pepper and taste, leave mix to cool before blending. Once cool blend until smooth.

Method- Roast cod fillet
Portion the cod fillets to approx 6-7 0z chunks. Heat a non stick frying pan (skillet). Lightly sprinkle rock salt into the pan and add a little oil, wait until oil is smoking and gently place your cod pieces skin side down into the pan. Reduce heat and cook until skin becomes crispy. Remove from the pan and place on a roasting tray, cook in the oven (pre-heated to 180°) for 8-10 mins.The rock salt creates a gap between the fish and the bottom of the pan and helps the skin roast without burning .

To download a PDf file of this recipe click here

If you need Adobe Acrobat Reader, it's a free download click here