Cod Fillet with Tomato Crust
- 300 grams Celery root
- 4 Cod (each 150 grams)
- freshly ground peppers
- 30 grams melted butter
- 2 Slices of toast
- 80 grams dried tomatoes (in oil)
- 12 scallions
- 150 grams Snow peas
- 2 bunches small Baby carrot (with green)
- 50 milliliters Whipped cream
- 2 tablespoons Mayonnaise
- chopped rosemary (for garnish)
Peel the celery, dice and add just enough salt water to cover. Cover and cook 5-7 minutes until soft. In the meantime, rinse the cod and pat dry with paper towels. Spread in a baking dish, season with salt and pepper and brush with the melted butter. Preheat the oven to 210°C (approximately 410°F) convection.
Remove the crust from the toast and grate the rest on a kitchen grater to crumbs. Drain the tomatoes and puree in a blender. Mix with the breadcrumbs and spread over the fish.
Trim the scallions, rinse and cut in half. Trim the peas and rinse. Rinse the carrots.
Steam the scallions, snow peas and carrots in a steamer for about 10 minutes. During this time, cook the fish in the preheated oven. Puree the celery together with 30 ml (approximately 1/8 cup) of cream and 4 tablespoons of celery cooking water in a blender. Season with salt and nutmeg, then briefly heat in a pot while stirring.
Arrange the fish on plates. Arrange the vegetables on the fish. Place the celery puree as dots next to the fish. Stir the mayonnaise with the remaining cream until smooth and drizzle on the plates. Garnish with chopped rosemary and serve immediately.