Pan Fried Cod Loin

INGREDIENTS:

• 4 Cod Loins, ~200g each, skinless and boneless
• 1 tbsp Rapeseed Oil
• 160g Kalettes/Baby Kale

CELERIAC PUREE:

• 1 Celeriac, medium, peeled and cubed
• 200ml semi skimmed milk
• Pinch of Salt, to taste
• Pinch of Black Pepper, to taste

NEW POTATOES:

• 750g New/Baby Potatoes, halved
• Sprig of Fresh Dill, roughly chopped
• Pinch of Sea Salt
• 1 tbsp 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.