Roasted Cod Fillet with Celeriac Purée & Wholegrain Mustard Salad

By Alex Webb

For 2 People
Fish, Dairy, Mustard, Celery

Utensils & Essentials

KitchenAid spiralizer, KitchenAid Blender, baking tray, sharp knife, chopping board, non-stick frying pan, saucepan, fine grater


Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies. Each recipe highlights ingredients that may typically cause an allergic reaction.

Allergens: Fish, Dairy, Mustard, Celery.

  • 300g potatoes
  • 150g butter 
  • 1 celeriac 
  • 1 lemon
  • Olive oil (not included)
  • 1 mini jar wholegrain mustard 
  • 1/2 bunch fresh thyme 
  • 200ml cream
  • 50ml milk
  • 2 cod filets 
  • 2 garlic cloves

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How to make

Roasted Cod with Celeriac Purée & Wholegrain Mustard Salad 
Preheat your oven to 220C / 200C fan / gas mark 7. Wash your potatoes and cut narrow slices into them, making sure not to cut all the way down to the base. Transfer to a baking tray. Cut 50g of the butter into cubes and rub on top of the potatoes to work it into the slits. Season with salt and pepper. Roast for 35-40 mins, until cooked through and crispy.
Peel and quarter your celeriac and put through the KitchenAid spiralizer. Add half of the spiralized celeriac to a bowl. Finely zest the lemon into a small bowl, add the olive oil and mustard and whisk together. Pick and finely chop the leaves from half the thyme and add this to the dressing. Season with salt and pepper and toss this through the spiralized celeriac.
Roughly chop the remaining half of the spiralized celeriac and any trimmings from celeriac so that they are evenly sized. Place in a pan with the cream, milk, half the remaining butter, enough water to cover the celeriac and salt. Cover with a lid, bring to a simmer then lower the heat and cook until soft, about 12-15 mins.
Once the celeriac is cooked, strain and reserve the liquid. Blitz the celeriac in the KitchenAid blender until smooth, then add some of the reserved liquid to make a puree consistency. Season to taste.
Lay the cod on a board, season with salt on both sides and drizzle with olive oil until coated all over. Bash the garlic cloves with the back of a knife.
Heat a frying pan over high heat, and once hot add the cod with the remaining butter, garlic and remaining thyme. Cook for 3-5 mins depending on thickness, turning over half way through cooking. Baste the cod with the melted butter as it is cooking, and lower the heat if needed. Once cooked, lift the cod out of the pan using a spatula and remove any excess butter with kitchen paper.
Reheat the celeriac puree if needed, then place the cod, puree, celeriac salad and hassleback potatoes on a plate and serve.