S Steamed Cod on Root Puree

A delicious fish recipe for any occasion!

For the root puree, separate the carrots, onions and celeriac from the peel, chop them into pieces every both cm and put them in saucepan. Steam together with the broth, with the lid closed, at a gentle temperature for a good twenty minutes, until just about all the liquid evaporates and the greens are very soft.

Add the whipping cream and finely puree everything together. Add salt, cayenne pepper and nutmeg and let the butter melt in it. Keep the puree warm.

For the cod, bring a little tap water to a boil in a steamer or a frying pan with an Asian steamer insert. Season the tap water with salt. Add the lemongrass, lime zest, and star anise wedges. Lightly oil the steamer insert and place on top.

Season the cod pieces with salt, season with pepper, and brown them in the oil, skin side down, in a frying pan over medium heat for one to both minutes. Remove the fish pieces from the frying pan and place them skin side up on the steamer insert. Close the lid and cook the cod for a few minutes until translucent.

Put some root puree on warmed plates, sprinkle with fresh horseradish shavings and offer the steamed cod pieces next to it.

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Finally, season with a little creamed horseradish, a few drops of juice from a lemon, cayenne pepper and salt.

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