for 4 people

Celeriac

1 kg	celeriac cut into sticks approx. 1.5 cm thick
1 ½ tbsp	olive oil
½ tsp	Fine Food Piment d'Espelette AOC
½ tsp	salt

Fish

1 tbsp	olive oil
4	Royal cod fillets (MSC) (each approx. 150 g)
½ tsp	salt

Beurre blanc

2 dl	white wine
1	shallot, finely chopped
100 g	butter, cold, cut into pieces
50 g	pitted green olives, drained, roughly chopped

Serve

1 tbsp	olive oil
1 bunch	flat-leaf parsley, roughly chopped
50 g	pecan nuts, roasted, coarsely chopped
50 g	Medjool dates, pitted, cut into thin strips
1	organic orange, grated zest and 2 tbsp of juice

How it's done

Celeriac

Mix the celeriac, oil, chilli and salt in a bowl, spread onto a baking tray lined with baking paper.

Bake

Approx. 20 mins. in the centre of an oven preheated to 220 °C. Remove. Turn down the oven to 60 °C, warm the platter and plates, keep the celeriac warm.

Fish

Heat the oil in a non-stick frying pan. Salt the fish, fry for approx. 3 mins. on each side. Remove the fish, keep warm.

Beurre blanc

Bring the wine and shallot to the boil in a pan. Turn down the heat, reduce the liquid to approx. 4 tbsp, strain into a measuring cup, squeeze out the shallot. Add the olives, puree, return to the pan, heat through. Add the butter gradually while stirring with a whisk. Return the pan to the hob a few times to gently warm the sauce; it must not boil. Stir until the sauce becomes creamy.

Serve

In a small bowl, mix the oil with all the other ingredients up to and including the orange juice. Serve on the warm plates with the cod, celeriac and beurre blanc.

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