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Home Recipes Cod Fillet with Celery Root Purée and Creamy Jus

Cod fillet with celery root purée and creamy jus

Best enjoyed with Grand Brut
Grand Brut
Main Course
1 hour

The delicate texture of cod is complemented by the richness of celery root purée and creamy jus, while Grand Brut brings freshness and balance to the dish, highlighting its subtle flavours and refined character.

INGREDIENTS (serves 4)
4 cod fillets 
Celery root purée
1 celery root
1L milk
150g butter
Creamy Jus
Cod head and bones
1 leek
1 onion
1 carrot
1 fennel bulb
White wine
Single cream
Butter
Garnish
2 celery sticks
1 pear
Cheakweed
Roasted buckwheat
Seasoning
Olive oil, 1 lemon, 1 star anise, 1 bouquet garnis, salt, sea salt, edible flowers (optional)
discover grand brut
Close up on cod fillet
1
Prepare the creamy jus
  • Soak the cod bones in cold water for around 10 minutes to remove any impurities.
  • Transfer them to a saucepan, cover with fresh cold water and bring to a gentle boil.
  • Skim the surface, then add the roughly chopped vegetables, bouquet garni and star anise. Simmer gently for 45 minutes.
  • Strain the stock, reserving 100ml for cooking the cod.
  • Return the remaining stock to the pan, add the white wine and reduce by two-thirds. Stir in the cream and continue reducing by half.
  • Finish with the butter and lemon juice, season to taste and keep warm.
2
Prepare the celery root purée
  • Peel the celery root and cut into large cubes.
  • Cook in the milk with a pinch of salt until completely tender.
  • Drain, then blend, gradually incorporating the butter until the purée is smooth and silky. Keep warm.
3
Cook the cod and prepare the garnish
  • Preheat the oven to 180°C.
  • Season the cod fillets with salt and place them flesh-side down on a baking tray. Pour the reserved 100ml of stock into the tray and bake for 6 minutes.
  • Remove from the oven and allow the fish to rest for a few minutes before serving.
4
Plate and serve
  • Using a pastry ring, shape the celery root purée in the centre of each plate.
  • Spoon the celery and pear brunoise over the purée, then gently place the cod on top.
  • Finish with the chickweed, roasted buckwheat and edible flowers.
  • Serve the warm creamy jus separately so each guest can pour it over the fish just before tasting.
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