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Butter-seared cod with smoked butter sauce, kohlrabi and horseradish
Fruit and vegetables
1 medium
kohlrabi
, thinly sliced
1
shallot
, finely chopped
1 medium
kohlrabi
, cut into 5mm/¼in cubes
1 tbsp chopped
chives
15g/½oz fresh
horseradish
, finely grated
20g/¾oz fresh
horseradish
, finely grated
2 tbsp dill tips
1 tbsp bronze
fennel
2 tbsp
dill
oil
Cooking ingredients
50ml/2fl oz
white wine vinegar
100g/3½oz
caster sugar
75ml/2½fl oz fish
stock
2 tbsp neutral-flavoured
oil
, for frying
sea salt
Dairy, eggs and chilled
20g/¾oz unsalted
butter
150g/5½oz
double cream
150g/5½oz cold-smoked
butter
, shop bought
50g/1¾oz unsalted
butter
Meat, fish and poultry
4 skinless
cod
loins (150–160g/5½oz each), skinless
Other
50ml/2fl oz dry cider or
white wine
1 tsp
cider vinegar
1 tsp
cider vinegar
1 tbsp chives
Back to recipe
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