Roast cod with celeriac and potato mash, garlic and ceps

Method

1. Preheat the oven to 180°C/gas 4. First make the mash. Put the potatoes and celeriac in a saucepan with enough salted water to cover. Bring to the boil and simmer for 15 minutes until tender. Drain well and return to the heat for a few minutes to dry out. Beat in the milk, cream, and butter and season well. Mash until smooth. Set aside and keep warm.

2. While the potatoes and celeriac are cooking, bring a small saucepan of water to the boil. Throw in the garlic cloves, bring back to the boil, boil for 30 seconds, then drain and set aside.

3. Heat the oil in a heavy-based frying pan over medium heat. Add the cod fillets, skin side down. Fry for 6-7 minutes, depending on the thickness of the fish, until just firm. Flip over and cook the other side until the flesh is opaque. Remove the fish from the pan and place in the oven for 5 minutes.

4. Melt the butter in the same pan. Add the ceps, garlic, thyme and lemon juice. Gently fry for about 5 minutes, tossing well together.

5. To serve, place the mash in the centre of individual serving plates. Set the cod on top and scatter over the ceps, garlic and thyme.

6. Garnish with a drizzle of truffle oil and deep-fried celeriac chips.

Cooks Notes:
When dicing the potatoes and celeriac you should dice the celeriac slightly smaller than the potato because it takes a little longer to cook.

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Ingredients

6 large garlic clove, eeled
2 tbsp Olive oil
4 cod fillets with skin, weighing about 125g each
35g Butter
100g large fresh ceps, trimmed and sliced
2-3 thyme sprigs
juice of ½ lemon
freshly ground salt and black pepper

For the celeriac and potato mash:

2 large floury potatoes, such as King Edwards or Maris Piper, such as Desirée or Maris Piper, diced
1 small celeriac, diced
100ml Milk
4 tbsp double cream
40g Butter
freshly ground salt and black pepper

To garnish:

1 tbsp truffle scented olive oil
deep-fried celeriac chips, made by thinly slicing into tiny matchsticks and then deep-fried

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