Celeriac-crusted cod with chorizo butter and romanesco sauce Ingredients
For the romanesco sauce
2 roasted red peppers, jarred or freshly roasted, skins removed50g almonds and/or hazelnuts, toasted1 clove garlic, grated1tspn smoked paprika1tbspn red-wine vinegarA good splash of olive oil½ lemon, juice of
For the fish
1 celeriac, peeled and coarsely grated50g panko breadcrumbs2tbspn parsley, chopped1 lemon, zest of 2 tbspn olive oil4 cod fillets
For the chorizo butter
100g chorizo, finely diced50g butter1 clove garlic, gratedFresh rosemary and thyme½ lemon, juice of
Method
1 Preheat your oven to 180˚C fan/200˚C/400˚F/gas mark 6.
2 Either in a pestle and mortar or a processor, combine the red peppers, almonds, garlic, smoked paprika, red-wine vinegar, olive oil and lemon juice with some seasoning until you have a coarse paste. Set aside.
3 Make…