Perhaps the most beautiful dishes are those in which you use (relatively) few ingredients but do apply different techniques. With this you create diversity in terms of flavors and structures on your plate and at the same time unity; after all, there is a connecting factor in the various preparations.

This dish is one of those. Inspired by a dish I eat somewhere Instagram or Pinterest came across but because it is based on a photo – with a short description – many of your own ideas are reflected in this.

What I like about this recipe is that you will be surprised by the different ways in which flavors and components come back. For example, the taste of roasted hazelnut is also subtly reflected in the cod because you cook it in beurre noisette. Or the celery, which comes back in the sauce but also marinated under the fish.

In this recipe you make too much celeriac cream and roasted celeriac. But these quantities are nice to process. Save the rest for the next day, put it through the soup or just make this dish again 🙂

Finally, if you don't have a sous vide set, you can also cook the cod in the oven. Then use a little more butter, cook it for 10 minutes at 220°C.

To work!

Cod with celery

0 from 0 votes

Course: Main dishDifficulty: Average

Portions

persons

Preparation time (indication)

hours

minutes

Tools:
– Blender
- Blender
– Sous vide set
– Plug set
– Gas burner or crème brûlée burner

Ingredients

2 2 celeriac
cooking cream
White pepper
Garlic powder
Lemon juice
clove powder
butter
2 2 bay leaves
1 1 celery
3 el 3 Apple juice
1 el 1 Chardonnay azijn
Handful of unroasted hazelnuts
2 2 cod fillets
100 ml 100 fish stock
Zeekraal of andere zilte groenten zoals zeebanaan, zeerozemarijn of lamsoor

Preparation

Roasted celeriac
Preheat the oven to 160°C.
Cut off the top and bottom of the celeriac and place on a piece of aluminum foil.
Place a knob of butter, the bay leaves on top and sprinkle with some salt and clove powder.
Wrap the celeriac well, feel free to use 3 or 4 layers of aluminum foil.
Put it in the oven and let it cook for 3 hours and then let it cool down a bit – out of the oven.
Snij twee plakken van 1-2cm en steek daar rondjes uit die ongeveer even groot zijn als de kabeljauw, zodat je het straks mooi kunt stapelen.
Cover with aluminum foil until use.
Pickled celery
Cut 2 celery sticks into small cubes.
Breng de appelsap met de Chardonnay-azijn aan de kook en giet dit bij de bleekselderij.
Set aside until use, it will cool during that time.
Just before use, sieve the celery so that the pieces are not too moist.
celeriac cream
Cut half a celeriac into pieces and cook in lightly salted water until tender; this takes about 15 minutes.
Transfer the celeriac to a blender and add a good dash of cooking cream, along with a dash of lemon juice and a pinch of garlic powder.
Blend until smooth, adding more cream if necessary. My maxim is that it is good if the blender can just keep the cream moving by itself.
Season with white pepper and salt.
Pass through a sieve and set aside until use. You can also put it in a piping bag or squeeze bottle.
Codfish
Melt a knob of butter over medium heat and let it brown gently. Keep a close eye on it because it must absolutely not burn. When the butter starts to smell like nuts, it's good and let it cool.
Snij de kabeljauw netjes in porties en vacumeer ze samen met 1/1,5el van de afgekoelde beurre noisette.
Cook the cod sous vide; 30 minutes at 45°C.
Pat dry and burn it with the gas burner.
hazelnuts
Toast the hazelnuts in a dry frying pan until golden brown.
Let cool and roughly chop with a knife, set aside.
Sauce
Cut the rest of the celery into pieces and puree in the blender.
Then let it drain through a sieve into a bowl or measuring cup. You need 100ml celery juice.
Mix this juice with 100ml fish stock and 150ml cooking cream, a dash of lemon juice and a pinch of salt.
Bring this to a boil before serving.
Froth the sauce with a stick blender.
layout
Leg in het midden van het bord een rond stuk knolselderij met hierop wat zoetzure bleekselderij.
Hierop leg je de kabeljauw.
Zet een dot knolselderij naast de vis en een paar kleine dotjes op de vis.
Decoreer met een paar stukjes hazelnoot en mooie takjes zeekraal en/of andere zilte groenten.
The sauce is served on the plate at the table; you can froth it again just before that.
Enjoy your meal!