Adie Babb, sous chef at TQ9 Brasserie, The Royal Seven Stars Hotel, shares his delightful herb crusted cod recipe served with butternut squash puree, roasted celeriac and tiger prawns
You will need
- Celeriac ½
- Tiger prawns 12
- Cod steaks 4 x 6-8oz
- Fennel cress 20g
For the herb crust
- Parsley 40g
- Chives 40g
- Dill 20g
- Breadcrumbs 100g
- Melted butter 30g
For the butternut squash puree
- Large butternut squash 1
- Garlic cloves 2
- Rosemary sprig 2
- Sea salt
- Black pepper
- Olive oil
- To make the herb crust finely chop all the herbs, mix in the breadcrumbs, then stir in the melted butter. It should form a crumbly consistency that holds together when squeezed.
- To make the butternut squash puree peel: de-seed and roughly dice the squash. Peel the garlic and place on an over tray with the rosemary. Drizzle with olive oil and season with sea salt and black pepper. Roast at 170⁰/gas 3 for 10-12 minutes. Once cooked, blend to a puree, press through a fine sieve and keep warm.
- Peel and dice the celeriac (1 cm cubes). Cook at 170⁰/gas 3 for 10 minutes and keep warm.
- Place the cod skin side up on a greased oven tray. Cover the skin with the herb crust and press on lightly. Bake for approximately 15 minutes at 170⁰/gas 3.
- Once the cod is nearly cooked, pan fry the tiger prawns in a little olive oil for one minute on each side; add a knob of butter and cook for a further 30-40 seconds on each side. Place on a clean, dry cloth to drain.
- On a warm plate put 2-3 tablespoons of the puree in one corner and swipe the spoon through to the opposite corner. Arrange 15-20 cubes of the celeriac across the middle of the puree at a 45⁰ angle to the puree. Place the cod on top at right angles to the celeriac, arrange the prawns on the pate, garnish with fennel cress and serve immediately.
Chef’s tip: ‘Serve with a side of well seasoned, crispy parmentier potatoes,’ says Adie Babb, sous chef at TQ9 Brasserie, The Royal Seven Stars Hotel.
The Royal Seven Stars Hotel, The Plains, Totnes, Devon, TQ9 5DD