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Fillet of cod seasoned with orange zest and fleur de sel served with celeriac and sweet potato and a fresh coriander salad Recipe

Fillet of cod seasoned with orange zest and fleur de sel served on a bed of celeriac, sweet potato with shellfish sauce and a fresh coriander salad.

  • Preparation
  • Cooking time
  • Rest time
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(11 votes) 4.5/5
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  • Cod steak(s) 150g : 6 whole
  • Fleur de sel : 6 pinch(es)
  • Orange(s) : 1 whole
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 50 ml
  • Celeriac(s) : 0.5 whole
  • Sweet potato(s) : 2 whole
  • Unsalted butter : 30 g
  • Fresh coriander : 0.5 bunch
  • White balsamic vinegar : 20 ml
  • *For the jus
  • Onion(s) : 0.5 whole
  • Cockle(s) : 200 g
  • Double cream : 100 ml
  • Dry white wine : 100 ml
  • ETAPE 1

    Wash the cockles under cold, running water.

  • ETAPE 2

    Preheat the oven to 60°C. Wash and zest the orange. Mix the orange zest with the fleur de sel and then spread this mixture on to a baking sheet. Transfer to the oven and cook for 20 minutes to dry out the mixture.

  • ETAPE 3

    Peel and finely dice the onion. Sweat the onion in a saucepan then add the cockles and the white wine. Cover and cook until the cockle shells have opened - this will only take a few minutes; discard any cockles that have not opened. Remove the cockles from the pan and de-shell. Reduce the cooking liquid and then add the cream. Pass through a fine sieve and season to taste.

  • ETAPE 4

    Wash the celeriac and the sweet potato then peel and cut into 1cm cubes. Place the vegetables in a wok and enough water to cover 3/4 of their height then add the butter. Add the seasoning, cover and cook over a high heat for a few minutes. Finish cooking without a lid, allowing all the liquid to evaporate.

    Wash and pick the coriander.

  • ETAPE 5

    Preheat the oven to 160°C.
    Season the fillets of cod with freshly ground pepper and a little of the orange salt. Place on a baking sheet with a little olive oil then cook in the oven for 8 minutes.

  • ETAPE 6

    Whilst the cod is cooking, place the coriander leaves and the cockles in a bowl and season with orange salt, olive oil and white balsamic vinegar.

  • ETAPE 7

    Blitz the shellfish sauce with a hand blender to make it frothy.
    Make a square or rectangle of vegetables and then place a fillet of cod on top (removing the skin before serving). Drizzle the shellfish sauce over the cod and finish with a few fresh coriander leaves.

Chef's tip

«If you would like to serve this dish with a thicker shellfish mousse, add a pinch of soya lecithin to the sauce and serve using a syphon.»

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