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Pan-fried cod with celeriac and potatoes

This recipe is brought to you by Dominique Boute, nutritionist and founder of monregimperso.fr

Midday Public
Course: Main course
Preparation time: 25 minutes
Cooking time: 35 minutes
Energy: 355 kcal / serving

Instructions

  • 1.   Prepare the celeriac and potatoes: peel them, cut them into pieces, and steam them for about 15 minutes.
  • 2.   Mash everything into a puree. Add the light cream and 1 tablespoon of oil. Season to taste. Keep warm.
  • 3.   Peel and slice the shallot and carrot.
  • 4.   Cook them in a saucepan with thyme and bay leaf. Cover with water and let it reduce until you obtain a court-bouillon base.
  • 5.   Pour 1 tablespoon of oil into a frying pan and place the fillets in it. Heat and brown them on each side for 3 minutes. Keep them warm.
  • 6.   Strain the court-bouillon and pour it into the frying pan. Add the red wine and let it reduce for about 1 minute. Season to taste.
  • 7.   Pour the sauce over the fish, accompanied by the celeriac puree.
  • 8.   Serve.

Ingredients for servings

  • 4 cod fillets
  • 1 celery root
  • 300 g of potato
  • 1 shallot
  • 1 carrot
  • 2 tablespoon of light cream
  • 50 ml of red wine
  • 2 tablespoon of olive oil
  • 1 bouquet garni (rosemary, thyme, bay leaf, parsley) (optional)
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    355 kcal
    18 %
  • Fat
    8,32 g
    12 %
  • of which saturated
    1,31 g
    7 %
  • Carbohydrates
    17,82 g
    7 %
  • of which sugar
    3,32 g
    4 %
  • Protein
    46,73 g
    93 %
  • Fibers
    6,37 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.