Grilled cod, mint pesto and celeriac purée

Name: Grilled cod, mint pesto and celeriac purée
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Québécoise
Ingredients: 4 cod loins, about 180 g (6 oz) each; 2 tbsp (30 ml) olive oil; 3 tbsp (45 ml) unsalted butter; ½ tsp (2.5 ml) salt; ½ tsp (2.5 ml) black pepper; 2 medium celeriacs, peeled and cubed; 2 large Yukon Gold potatoes, peeled and cubed; 3 tbsp (45 ml) unsalted butter; ⅓ cup (60 ml) 35% cream; Salt and white pepper; Mint pesto; 2 cups (500 ml) fresh mint, leaves only; 1 cup (250 ml) fresh basil, leaves only; ½ cup (125 ml) pine nuts; 1 large garlic clove, roughly chopped; Juice of ½ lemon; ¼ cup (60 ml) olive oil + 1 tbsp (15 ml) for the end; Salt and freshly ground pepper; Zest of 1 lemon; Fresh parmesan, freshly grated

Preparation 20 min
Cooking 30 min
Servings 4
Freezing I do not suggest

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Cod

4 cod loins, about 180 g (6 oz) each
2 tbsp (30 ml) olive oil
3 tbsp (45 ml) unsalted butter
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) black pepper

Celeriac purée

2 medium celeriacs, peeled and cubed
2 large Yukon Gold potatoes, peeled and cubed
3 tbsp (45 ml) unsalted butter
⅓ cup (60 ml) 35% cream
Salt and white pepper
Mint pesto
2 cups (500 ml) fresh mint, leaves only
1 cup (250 ml) fresh basil, leaves only
½ cup (125 ml) pine nuts
1 large garlic clove, roughly chopped
Juice of ½ lemon
¼ cup (60 ml) olive oil + 1 tbsp (15 ml) for the end
Salt and freshly ground pepper

For serving

Zest of 1 lemon
Fresh parmesan, freshly grated

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Preparation

Cook the celeriacs and potatoes in a pot of boiling salted water for about 20 minutes, until very tender. Drain and purée using a food processor or food mill. Incorporate the butter first and mix until completely melted and absorbed, then add the cream and smooth to a silky, structured texture. Season with salt and pepper, and keep warm.
Prepare the pesto: put the mint, basil, pine nuts, garlic and lemon juice in a food processor. Chop until you get a fine texture. Season with salt and pepper. Add the remaining tablespoon of oil and mix with a spoon. Set aside.
Pat the cod fillets dry with paper towels. Season with salt and pepper.
In a large non-stick pan over medium-high heat, heat the olive oil. Add the fillets and cook for 3 minutes without touching. Add the butter in one piece, let it foam and continuously baste the fillets with a spoon for 2 to 3 minutes, until the flesh is opaque and flakes easily with a fork.
On each plate, place a beautiful quenelle of celeriac purée. Place the cod fillet on top, generously coat with mint pesto, grate fresh parmesan and finish with lemon zest. Serve immediately.