for 4 person

Parsnip puree

1 tbsp	butter
1	shallot, finely chopped
400 g	parsnips, cut into approx. 2 cm pieces
200 g	celeriac, cut into approx. 2 cm pieces
½ dl	white wine
2 ½ dl	cream
1 ½ dl	water
½ tsp	salt
a little	pepper

Wasabi crust mixture

100 g	Fine Food Wasabi Pistachios, coarsely chopped
40 g	butter, soft
1	organic lemon, use grated zest
4 sprig	thyme, leaves torn off
¼ tsp	sea salt

Fish

500 g	Royal cod fillets (MSC), cut into 4 pieces
½ tsp	salt
a little	pepper

To serve

1 tbsp

Fine Food Extra Virgin Olive Oil with Lemon

How it's done

Parsnip puree

Heat the butter in a pan. Add the shallot, sauté for approx. 3 mins. Add the parsnips and celeriac, cook for approx. 5 mins. Pour in the wine and reduce completely. Pour in the cream and water, bring to the boil, reduce the heat, cook over a medium heat for approx. 25 mins. until soft, puree, season.

Wasabi crust mixture

Mix the wasabi pistachios, butter, lemon zest and thyme, season with salt.

Fish

Season the fish fillets on both sides, place on a baking tray lined with baking paper. Spread the wasabi crust mixture over the fish fillets, press down.

To bake

Approx. 15 mins. in the centre of an oven preheated to 200°C, remove.

To serve

Plate up the parsnip puree and fish, drizzle the oil over the fish.

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