1 cod fillet pinned and skin removed (MSC certified)
1 kohlrabi medium
Salt to taste
Cracked black pepper to taste
30 ml white cooking wine
30 ml olive oil
5gm caster Sugar
15gm vegan butter
15gm Doves Farm gluten-free flour
½ tsp chopped Parsley
130 ml vegetable stock
Pea shoots for garnish
This is a wonderful sustainable fish dish with all the vegetables from our supplier specialising in organic produce. All of the veg are sourced from within 30 miles of our city, and go on to show that local produce can be used to create simple, flavoursome food.
Peel and cut kohlrabi in half and steam for 10 minutes. Season the kohrabi and drizzle with teaspoon of olive oil. Roast in oven for 40 minutes at 160 °C
Peel and cut carrot lengthwise in half. Steam for 5 minutes and then roast in oven with olive oil, caster sugar, salt and lemon juice.
Marinate cod fillet with lemon juice, salt and pepper.
Make a veloute sauce with butter, flour, white wine and vegetable stock. Add chopped parsley. Keep warm.
Cook the cod in oven at 175°C for 5-6 minutes.
Arrange on plate as in picture and garnish with fresh pea shoots.