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Cod with herb crust with parsnip puree

Herb-crusted cod with parsnip purée

PT45M

1
To begin, make the parsnip purée. Peel the parsnips and dice into small pieces. Place in a saucepan, cover with cold water and add a pinch of salt. Bring to the boil and simmer until very tender
  • 450g of parsnip, peeled and diced into small pieces
2
Drain thoroughly and transfer to a Vitamix. Add the cream, season with a little freshly grated nutmeg, salt and pepper and select Variable 1. Start the machine, gradually increase to Variable 8 and blend for 30 seconds, or until you have a silky-smooth purée. Taste again and adjust the seasoning if necessary
  • 275ml of single cream
  • nutmeg, freshly grated
  • salt
  • pepper
3
To make the crumb for the cod, remove the crusts from the bread slices, add the bread to the Vitamix and pulse until you have breadcrumbs (do not pulse too much), you want an even crumb
  • 3 slices of stale bread
4
Add the herbs and garlic and continue pulsing until you have a fine herb crumb mixture, which is a vibrant green colour. Remove from the Vitamix and place in a bowl
  • 1 handful of parsley leaves
  • 1 handful of chervil leaves
  • 1 handful of tarragon leaves
  • 1 handful of dill, stalks removed
  • 1/2 garlic clove
5
Next, melt the butter and dip one side of each cod fillet into it. Spread a thin layer of creamed horseradish over the buttered side, and then press this side of the fish into the breadcrumbs
  • 50g of salted butter
  • 2 tbsp of creamed horseradish
  • 6 cod fillets, around 110g pieces, skinned and pin-boned
6
Place on a buttered baking sheet and season well. At this stage the fish can be left if not cooking immediately
  • pepper
  • salt
7
Preheat the oven to 190°C/gas mark 5
8
Place the cod in the oven and bake for 5–10 minutes according to the thickness of the fillets. The fish is cooked once the flesh just starts to flake when pushed with your finger
9
Using a mandoline, slice the carrots lengthways and heat through in a pan of salted boiling water with a knob of butter. Drain and season
  • 6 baby carrots
  • pepper
  • 1 knob of butter
  • salt
10
You can colour the crumb topping a little more by finishing it under a hot grill, if preferred. Serve with warm parsnip purée and ribbons of baby carrot

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