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Seared Cod with Chestnut and Celeriac Mash
Seared Cod with Chestnut and Celeriac Mash

Seared Cod with Chestnut and Celeriac Mash
A sophisticated dish featuring seared cod paired with a creamy chestnut and celeriac mash, enhanced by a tangy pomegranate reduction.
Seared Cod with Chestnut and Celeriac Mash
Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 100
    g
     chestnut
  • 150
    g
     celeriac
  • 50
    ml
     pomegranate juice
  • 15
    ml
     olive oil
  • 5
    g
     thyme
  • 1
    clove
     garlic
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Seared Cod with Chestnut and Celeriac Mash
Instructions:
  1. Peel and chop the celeriac into small cubes.
  2. Boil the celeriac in salted water for about 20 minutes until tender.
  3. In a separate pan, heat olive oil over medium heat.
  4. Add the cod fillet, season with salt and thyme, and sear for about 4 minutes on each side until golden brown.
  5. Mash the boiled celeriac with roasted chestnuts, adding a splash of olive oil for creaminess.
  6. Reduce pomegranate juice in a small saucepan over low heat until thickened.
  7. Serve the seared cod on a bed of chestnut and celeriac mash, drizzled with pomegranate reduction.
Nutrition Per Serving 523 g Per 100g
Energy 641.1 kcal 123 kcal
Protein 40.8 g 7.8 g
Fibre 8.6 g 1.6 g
Salt 0.4 g 0.1 g
Sugar 19.4 g 3.7 g
Carbohydrates 75.6 g 14.5 g
Fat 19.3 g 3.7 g
  • 200
    g
     cod fillet
  • 100
    g
     chestnut
  • 150
    g
     celeriac
  • 50
    ml
     pomegranate juice
  • 15
    ml
     olive oil
  • 5
    g
     thyme
  • 1
    clove
     garlic
1
Servings
0

Peel and chop the celeriac into small cubes.

Boil the celeriac in salted water for about 20 minutes until tender.

In a separate pan, heat olive oil over medium heat.

Add the cod fillet, season with salt and thyme, and sear for about 4 minutes on each side until golden brown.

Mash the boiled celeriac with roasted chestnuts, adding a splash of olive oil for creaminess.

Reduce pomegranate juice in a small saucepan over low heat until thickened.

Serve the seared cod on a bed of chestnut and celeriac mash, drizzled with pomegranate reduction.

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