Butter-seared cod with smoked butter sauce, kohlrabi and horseradish
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
Pan-fried cod loins with a rich smoked butter sauce, sharp pickled kohlrabi and warm kohlrabi with fresh horseradish.
Ingredients
For the pickled kohlrabi
- 50ml/2fl oz white wine vinegar
- 100g/3½oz caster sugar
- 1 medium kohlrabi, thinly sliced
For the kohlrabi and horseradish
- 20g/¾oz unsalted butter
- 1 shallot, finely chopped
- 1 medium kohlrabi, cut into 5mm/¼in cubes
- 50ml/2fl oz dry cider or white wine
- 75ml/2½fl oz fish stock
- 1 tsp cider vinegar
- 1 tbsp chopped chives
- 15g/½oz fresh horseradish, finely grated
For the smoked butter sauce
- 150g/5½oz double cream
- 1 tsp cider vinegar
- 150g/5½oz cold-smoked butter, shop bought
For the cod
To garnish
- 20g/¾oz fresh horseradish, finely grated
- 2 tbsp dill tips
- 1 tbsp bronze fennel
- 1 tbsp chives
- 2 tbsp dill oil
Method
To make the pickled kohlrabi, put the vinegar, sugar and 150ml/5fl oz water in a saucepan. Bring to the boil, stirring until the sugar has dissolved. Leave to cool completely.
Thinly slice the kohlrabi using a mandoline or sharp knife. If using a mandoline, use the safety guard. Add the slices to the cooled pickling liquid and leave for at least 30 minutes.
For the kohlrabi and horseradish, melt the butter in a saucepan. Add the shallot and cook gently until softened.
Add the diced kohlrabi and cook for 2 minutes. Pour in the cider or wine and simmer until reduced by half. Add the fish stock and simmer until the kohlrabi is tender but still has a little bite and the liquid has reduced to a glossy coating.
Stir in the cider vinegar, chives and grated horseradish. Season with salt to taste.
For the smoked butter sauce, gently simmer the double cream and cider vinegar in a saucepan. Reduce the heat and slowly whisk in the smoked butter until the sauce is smooth. Keep warm without boiling.
To make the cod, lightly season the cod with sea salt and leave for 15–20 minutes. Pat dry with kitchen paper.
Heat a little oil in a frying pan over a high heat. Fry the cod for 3 minutes. Add the butter and spoon it over the fish continuously for another 2–3 minutes. Cook to 42-44C core temperature.
Remove the cod from the pan and rest for 2 minutes.
To serve, spoon a mound of the warm kohlrabi and horseradish mixture slightly off-centre onto each plate. Put a cod loin on top.
Arrange three or four slices of pickled kohlrabi over the fish and spoon the smoked butter sauce around it. Finish with a little freshly grated horseradish and dill tips, bronze fennel or chives. Add a few drops of dill oil, if using. Serve immediately.
