Roy Brett of top Edinburgh seafood joint recently collaborated with Wright Bros – and you can just imagine what the food was like. Here's one of his one-off recipes.
Make Ondine's butter-roast cod with lentils, celeriac purée and girolles
When two of our favourite seafood restaurants collaborate on a one-off menu, we sit up and take notice. Here's a recipe from Roy Brett of Ondine's menu at Wright Bros
Serves 4
Preparation time 10 mins
Cooking time 30 mins
Ingredients
For the cod and girolles
- 4 150g cod fillets, skin on
- 100g sea salt
- 100g girolles
- 100ml olive oil
- 50g unsalted butter
- Salt and pepper, to taste
For the celeriac purée
- 1 celeriac
- 100ml fish stock
- 100ml double cream
- 250g diced butter
- Salt and pepper, to taste
For the lentils
- 50 ml olive oil
- 2 finely diced shallots
- 250g Puy lentils
- 1 ltr golden chicken stock
- 1/4 bunch thymes, picked
- 1 bay leaf
- Butter, to finish
- Salt and pepper, to taste
Method
- To make the cod, sprinkle with salt all over and leave in the fridge for 15 minutes to extract water. Wash off, then dry in a jay cloth. Brush with olive oil, salt and pepper then set aside.
- To make the celeriac purée, place the celeriac on a bed of rock salt and bake in the oven at 150°c for 40 minutes or until tender, depending on the size of your celeriac. Once cooked, scoop out the flesh and chop and reserve in a bowl.
- Reduce the fish stock in a thick bottomed pan by half, then add the double cream and reduce until the liquid starts to thicken. Now add the celeriac to the pan along with the chopped thyme.
- Season with salt and pepper and add the butter to enrich. Now blend until smooth, then reserve.
- To cook the lentils, add a little olive oil to a heavy-based pan and bring to the heat. Add the shallots, thyme and bay leaf and cook without colour for several minutes.
- Now add the lentils, cooking again for several minutes.
- Pour in chicken stock leaving a little in reserve, cover with greaseproof paper and cook until tender (this may take 20 minutes plus). Fold in the butter and reserve.
- To complete the dish, heat up a non-stick pan with a little olive oil.
- Place the cod fillets skin side down and cook for several minutes until crisp.
- Place in a high oven for 4-5 minutes then remove. Add the mushrooms to the pan with a little seasoning. Squeeze a little lemon juice over the ingredient in the pan add a little butter to baste.
- Place the cod onto a drying cloth along with the mushrooms.
- To plate, spoon the celeriac purée on the plate then add the lentils, girolles followed by the cod.
