Miso butter cod with miso celeriac purée
A miso compound butter provides umami sweetness that both caramelises and flavours these cod fillets as you fry them. Miso also goes into a celeriac purée for a rich earthiness and the dish is served with blanched and stir-fried cavolo nero, creating a plate full of contrasting flavours and textures. Crispy onions provide a playful crunch paired with chives to hoist up the allium flavour.
Note: the miso butter can easily be scaled up, rolled into a log, wrapped in baking paper and stored in the fridge or freezer, ready for slicing as and when needed.
Ingredients
Metric
Imperial
- 4 cod fillets, skin-off, patted dry
- 1 tbsp of vegetable oil
- crispy onions, to serve
- 1/4 bunch of chives, finely sliced, to serve
- 1/2 lemon, cut into wedges, to serve
CELERIAC PURÉE
- 1 large celeriac, about 400g, peeled and cut in 3cm cubes
- 30g of unsalted butter
- 150ml of double cream
- 400ml of vegetable stock
- 2 tbsp of white miso paste
- 1/2 lemon, juiced
CAVOLO NERO
- 350g of cavolo nero, stalks removed, leaves roughly chopped
- 1 tbsp of olive oil
- 1/2 lemon, zested and juiced
MISO BUTTER
- 40g of unsalted butter, softened
- 1 tbsp of white miso paste
Method
For the celeriac purée, melt the butter in a saucepan over a medium heat. Add the celeriac and a pinch of salt and cook for 10 minutes. Pour in the cream and vegetable stock and bring to a gentle simmer. Cover and cook for 20 minutes until the celeriac is completely tender
- 1 large celeriac, about 400g, peeled and cut in 3cm cubes
- 30g of unsalted butter
- 150ml of double cream
- 400ml of vegetable stock
Strain the celeriac through a sieve set over a heatproof bowl and transfer the cooking liquid into a jug. Place the celeriac into a blender and blend until completely smooth, adding splashes of the cooking liquid until you have reached a thick purée consistency. Add the miso and season with lemon juice and salt, to taste, and blend again. Return to the saucepan and keep warm over a very low heat, stirring occasionally. If the purée becomes too thick, loosen with a splash of water
- 2 tbsp of white miso paste
- 1/2 lemon, juiced
Meanwhile, for the cavolo nero, bring a pan of salted water to the boil and set up a large bowl of iced water. Blanch the cavolo nero for 2 minutes, then use tongs to transfer it into the bowl of iced water. As soon as it’s cool, remove from the water and pat dry (store in an airtight container until ready to cook if doing this step in advance)
- 350g of cavolo nero, stalks removed, leaves roughly chopped
For the miso butter, beat together the butter and miso until combined (see note)
- 40g of unsalted butter, softened
- 1 tbsp of white miso paste
Season the cod lightly with salt. Heat the vegetable oil in a large lidded frying pan over a medium-high heat. Add the cod, skin-side down, and cook for 4 minutes until deeply golden on the underside, weighing or pressing the fillets down to prevent them from curling. Turn the heat down to medium, add the miso butter and cover with a lid. Cook for 5 minutes, allowing the butter to melt and its water content to create steam and gently cooking the fish through while the base caramelises. Add a small splash of water if the pan becomes dry or if the miso catches. The cod should be just cooked and flaky, with a deep sticky caramelisation on the underside that is coated in the miso butter
- 4 cod fillets, skin-off, patted dry
- 1 tbsp of vegetable oil
Remove from the heat and rest on a tray or plate
Preheat a large frying or sauté pan over a high heat. Toss the blanched and refreshed cavolo nero with the olive oil and season with salt and pepper. Stir-fry for 2-3 minutes until hot through, then toss through the lemon zest and juice
- 1 tbsp of olive oil
- 1/2 lemon, zested and juiced
Spread the celeriac purée into the centre of each plate. Arrange the cavolo nero and cod on top. Sprinkle over some crispy onions and the chives. Serve with the lemon wedges
- crispy onions, to serve
- 1/4 bunch of chives, finely sliced, to serve
- 1/2 lemon, cut into wedges, to serve
GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime!
Get in touch
Please sign in or register to send a comment to Great British Chefs.
