Harissa Cauliflower Steak

INGREDIENTS:

• 1 Large Cauliflower Prep Time 20 Mins
• 300ml Vegetable Stock Cook Time 30 Mins
• 1 tbsp Harissa Paste

CAULIFLOWER PUREE:/p>

• 1 tsp Miso Paste
• 200ml Soy Milk
• 1 tbsp Rapeseed Oil

HERB OIL: (optional)

• 1 Small Bunch Of Flat Leaf Parsley
• 100ml Rapeseed Oil

METHOD:

1. In a saucepan add the cubed celeriac, the milk and top up with water to cover. Simmer for 10-15 minutes until tender.
2. Strain the celeriac and keep the cooking liquid. Add the celeriac to a food processor and puree on high adding a little cooking liquor at time until smooth. Season with salt and pepper.
3. Drain the cooked new potatoes and dress with the fresh dill and season with salt.
4. Bring a pan of salted water to a boil and cook the baby kale for 3-4 minutes until just tender and drain.
5. Heat a tbsp of Rapeseed oil in a frying pan over a medium high heat, season the cod fillets with a pinch of sea salt and pan fry for 3-4 minutes each side until golden and cooked through.
6. To plate add a swipe of the celeriac puree to each plate, top with the cod and serve with the new potatoes and kale.