Cod with celery cream
7 servings
40 minutes
Cod with celery cream is an exquisite dish of Mediterranean cuisine, combining the tenderness of fish with the velvety texture of aromatic cream. Baked to softness, the cod retains its juiciness, while the celery cream infused with creamy flavor and light sweetness gives the dish a harmonious and refined note. The fish sauce enriched with parsley oil adds depth of flavor, making each spoon unforgettable. Crispy rings of fried onion complete the composition, adding textural contrast and an appetizing caramelized touch. This dish is perfect for a festive dinner or gastronomic experiment, revealing a richness of flavor nuances in every bite.
1
Cut the fish into portions, salt it, and bake at 180 degrees for seven to eight minutes.
- Cod fillet: 500 g
- Salt: to taste
2
For celery cream, chop peeled celery root and 50 grams of onion randomly. Fry in a tablespoon of oil until golden brown. Add vegetable broth and 100 ml of cream. Simmer until fully cooked, reducing so that no liquid remains. Blend until smooth, seasoning with salt and sugar.
- Celeriac: 500 g
- Onion: 100 g
- Vegetable oil: 0.5 l
- Vegetable broth: 100 ml
- Heavy cream 35% fat: 200 ml
- Salt: to taste
- Sugar: to taste
3
To make fish sauce, mix strong fish broth and 100 ml of cream, cook potatoes in it (needed for thickening), blend, strain, and add salt. Add parsley oil and mix.
- Fish stock: 100 ml
- Heavy cream 35% fat: 200 ml
- Potato: 20 g
- Salt: to taste
- Parsley oil: 1 tablespoon
4
Slice the remaining onion into rings, coat in flour, and deep-fry. Drain on paper towels. Once the onion cools down, chop it finely.
- Onion: 100 g
- Wheat flour: 50 g
- Vegetable oil: 0.5 l
5
Place celery puree on plates, then add the fish. Add fish sauce. Garnish with fried onions.
- Celeriac: 500 g
- Cod fillet: 500 g
- Fish stock: 100 ml
- Heavy cream 35% fat: 200 ml
- Onion: 100 g
