Nutrition Facts
2 servings
2
Crispy Cod with Smooth Celery Purée
As a main dish for the Christmas festivities, a spicy fish recipe is proposed. Crispy cod served with a potato and celeriac puree, all twisted with star anise. Well known in holiday dishes, this star-shaped spice with aniseed notes will add a touch of originality to the plates.
Ingredients
2 Cod fillet
90 Gluten-free panko or gluten-free stale bread crumbs
6 Parsley
2 Finely grated orange zest
1 Egg
90 Butter
750 Potato
300 Celeriac
20 Heavy cream
20 Hazelnut
Salt
Pepper
Directions
1
Start by preparing the flavored butter. Place the cut butter into a small saucepan. Add the star anise and 1 teaspoon of orange zest. Melt the butter and mix well. Pour it into a small bowl and let it cool.
2
Peel the potatoes and the celery, then cut them into large cubes.
3
Cook the potatoes and celery in a pot of lightly salted water. Drain, then mash the potatoes and blend the celery.
4
Mix the potatoes and celery and add the liquid cream. Season with salt and pepper to taste and mix well.
5
Finely chop 4 stems of parsley and mix it on a plate with gluten-free panko, the remaining orange zest, and 1 tablespoon of bread mix.
6
Salt and pepper the remaining 3 tablespoons of mix in a second plate. Beat the egg with a fork in a third plate.
7
Cut the cod fillets into four pieces. Dip the cod in the plate of breadcrumbs, then in the egg, and then in the seasoned breadcrumbs.
8
Brown the cod in a frying bath preheated to 180°C. Chop the hazelnuts and the remaining parsley and mix them together.
9
To finish, serve the smooth puree on plates, sprinkle with hazelnuts and chopped parsley, drizzle with a bit of flavored butter, and top with the crispy cod. You can garnish with a few leaves of arugula.
Ingredients
Ingredients
2 Cod fillet
90 Gluten-free panko or gluten-free stale bread crumbs
6 Parsley
2 Finely grated orange zest
1 Egg
90 Butter
750 Potato
300 Celeriac
20 Heavy cream
20 Hazelnut
Salt
Pepper
Directions
Directions
1
Start by preparing the flavored butter. Place the cut butter into a small saucepan. Add the star anise and 1 teaspoon of orange zest. Melt the butter and mix well. Pour it into a small bowl and let it cool.
2
Peel the potatoes and the celery, then cut them into large cubes.
3
Cook the potatoes and celery in a pot of lightly salted water. Drain, then mash the potatoes and blend the celery.
4
Mix the potatoes and celery and add the liquid cream. Season with salt and pepper to taste and mix well.
5
Finely chop 4 stems of parsley and mix it on a plate with gluten-free panko, the remaining orange zest, and 1 tablespoon of bread mix.
6
Salt and pepper the remaining 3 tablespoons of mix in a second plate. Beat the egg with a fork in a third plate.
7
Cut the cod fillets into four pieces. Dip the cod in the plate of breadcrumbs, then in the egg, and then in the seasoned breadcrumbs.
8
Brown the cod in a frying bath preheated to 180°C. Chop the hazelnuts and the remaining parsley and mix them together.
9
To finish, serve the smooth puree on plates, sprinkle with hazelnuts and chopped parsley, drizzle with a bit of flavored butter, and top with the crispy cod. You can garnish with a few leaves of arugula.
Notes
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TH 
EN