Pan Seared Farm-Raised Norwegian Cod with Celery Root Puree

Directions Print

1. For the celery root puree: Place the chopped celery root and garlic cloves into a sauce pot and cover with heavy cream. Bring to a boil and then lower heat to a simmer. Cook until the celery root is fork tender. About 25 minutes. Strain celery root and garlic cloves through a strainer, but make sure to reserve the cream.
2. Transfer the celery root and garlic cloves into a blender or food processor. Begin to puree celery root and garlic and slowly add reserved cream to smooth out. Add a pinch of salt and cracked black pepper along with butter. Puree until mixture is smooth.
3. For the cod: Preheat oven to 375 °F. Season cod loins on both sides with salt and pepper. Heat up canola oil in a sauté pan and, once oil starts to shimmer, place cod in pan. Sear loins on one side for 3 minutes. Flip loins over in pan and transfer pan to heated oven. Cook in oven for 5 to 7 minutes. Remove from oven and drizzle lemon juice on top of cod.
4. In two separate pans sauté the English peas and golden Chantarelles season with salt and pepper to taste.
5. To plate: Spoon out ½ to ¾ cup of the celery root puree onto each plate. Place a piece of cod on top of the puree. Place 2 tbs of the peas around the fish and place 2 tbs of the mushrooms on top of the fish filet. Garnish with colorful micro greens and drizzle with olive oil.