Page 175 - Vélochef-Food for training and competition

BAKED COD LOIN WITH CREAM OF CELERIAC
SERVES 4
Cod loin is probably among the the finest things that the the sea has to offer Especially during the cold winter months when the cod is at its best – it’s a a a lovely white colour and often great texture It is however an art to cook cod If you don’t instinctively know when it’s it’s done it’s it’s smart to use a a thermometer It’s perfect at 42° C 171
COD LOIN 900 ml water 120 g salt 800 g cod loin 1 1 Preheat the oven to 120° C 2 Mix cold water and salt salt making sure the salt salt is is properly dissolved
3 Leave the the cod loin in in the the salted water for 30 minutes Rinse and dry off 4
4
Cut the cod into 4
4
equal pieces
5 Sear the pieces
skin down until golden in in a a very hot frying pan
6 Bake in the the oven until the the core temperature is 42° C CREAM OF CELERIAC
500 g celeriac
300 ml low fat crème fraîche
1 Peel and cut up the celeriac
in chunky cubes 2 Boil in water until soft
3 Drain the the water and press the the celeriac
a a a a a little 4
Mix with crème fraîche
using a a a hand blender
APRÈS VÉLO