Preheat the oven to 200'C.
Remove the top 10 cm of the celery heads and then cut the heart of the celery in half. Reserve a few of the celery sticks for garnish.
Peel and finely dice the shallot and garlic.
Heat a saucepan over a medium heat and add the butter to the pan. Cook the celery hearts (cut side down) in the butter until golden brown. Turn the celery hearts over in the pan and add shallots and garlic. Cook for a further 3 minutes. Add the white wine to the pan and reduce by half. Add the stock to the pan and season with salt and pepper. Cover the pan with a piece of parchment paper and transfer to the oven. Cook for 20 minutes or until the centre of the celery is tender.
Pick the tarragon leaves and roughly chop.
Remove the celery from the braising liquid and keep warm. Reduce the braising liquid to about 100 ml and then stir in the creme fraiche and the peas. Bring back to the boil and finish with a squeeze of lemon and the chopped tarragon.
Whilst the braising liquid is reducing, cook the fish.
Heat a frying pan until hot and add a splash of sunflower oil. Season the fish with Maldon sea salt.
Place the cod flesh side down into the hot oil and cook until the edges are golden brown. Transfer to the oven and cook for 4-6 minutes depending on the thickness of the cod steak. An easy way to check if the cod is cooked is to try and remove the skin. If it comes away easily, the fish is cooked.
Finish the fish with a squeeze of lemon.
To serve: Place 2 halves of celery heart in the centre of the plate. Place the fish on top and sauce around the plate.
Peel a few of the leftover celery sticks and then finely slice lengthways on a mandolin. Season with Maldon salt and a squeeze of lemon juice.
Dress the pea shoots with a drizzle of olive oil.
Mix the celery and pea shoots together and place on top of the fish.
«The cod in this recipe can easily be replaced with any white fish. Pollack is a great alternative.»