Recipe information:

  • Level : ⭐ Easy
  • Preparation time : ⏱️ 20 minutes
  • Cooking time : ⏱️ 25 minutes
  • Serves : 4 people


Ingredients :

For cod:

  • 🐟 4 cod fillets
  • 🧂 Salt and pepper, to taste
  • 🫒 1 tablespoon of olive oil
  • 🧈 20 g of butter

For the beurre blanc:

  • 🧈 100g of very cold butter (in pieces)
  • 🧅 1 shallot, finely chopped
  • 🍋 50 ml of dry white wine
  • 🥂 20 ml of white wine vinegar

For the celery puree:

  • 🥔 1 medium celeriac (approximately 600g)
  • 🥛 200 ml of milk
  • 🧂 Salt and pepper, to taste
  • 🧈 20 g of butter

Instructions :

  1. Prepare the celery puree 🥔 :

    • Peel the celeriac and cut it into cubes. Cook it in a saucepan with the milk and a little water (enough to cover) until it is tender (about 15 minutes).
    • Drain, add the butter and blend until smooth. Season with salt and pepper.
  2. Cooking cod 🐟 :

    • Season the cod fillets with salt and pepper.
    • Heat a stainless steel pan with the olive oil and butter over medium heat. Cook the fillets for 3 to 4 minutes on each side, until golden brown and cooked through. Keep warm.
  3. Prepare the beurre blanc 🍋 :

    • In a small saucepan, sauté the shallot with the white wine and vinegar until the liquid has reduced by half.
    • Reduce the heat to low and gradually whisk in the cold butter until you have a smooth sauce. Strain the sauce to remove the shallot, if desired.
  4. Assemble the dish 🍽️ :

    • Place a portion of celery root purée on each plate. Top with a cod fillet and drizzle with beurre blanc sauce. Serve immediately.

Did you know that?

Stainless steel pans are perfect for cooking delicate fish like cod:

  • Even cooking : Stainless steel ensures even cooking and prevents the fillets from crumbling.
  • Natural non-stick : By preheating correctly, the fish does not stick and turns easily.
  • Healthy and durable : Stainless steel is a chemical-free solution for healthy and safe cooking.

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