Cod in pecan crust with celeriac purée

Name: cod in pecan crust with celeriac purée
Cook time: 45 min
Total time: 90 min
Yield: 4
Ingredients: 500 g boiled beetroot; 3 el balsamic vinegar; 2 el traditional olive oil; 1 kg celeriac; 600 ml Full Milk; 1 cut White bread; 50 g salted pecans; 1 lemon; 50 g unsalted butter or margarine, at room temperature; 300 g fresh cod fillet; 20 g fresh flat parsley only the leaves; 800 g cannellini canned beans leaked out

Fried cod with a crust of pecans.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 180 ° C. Grease the oven dish. Peel the beetroot and cut into thin parts.
Mix the beetroot in an oven dish with the balsamic vinegar, oil, pepper and salt and grate for about 45 minutes in the middle of the oven. Spoon halfway.
Meanwhile, peel the celeriac, cut into slices of 2 cm and the slices into pieces of 2 x 2 cm.
Put with the milk, pepper and possibly salt in a pan and bring to a boil. Turn down the heat and cook gently in 20 min.
Roast the bread and crumble it. Mince the pecans. Grate the yellow skin of the lemon and press out half of the fruit.
Cut the other half into slices. Mix the bread with the nuts, the lemon zest, 1 tablespoons of lemon juice and half of the butter per 4 persons. Season with pepper and salt.
Grease the other baking dish and put the cod in it. Spread the nut mixture evenly over it. Press well.
Bake for approx. 20 min. Alongside the beets in the oven until the fish is done and the crust is golden brown.
Pour the celeriac, but collect the cooking liquid. Slice the parsley and add the remaining butter, cannellini beans and 100 ml of cooking water per 4 persons.
Stamp with a puree rammer to a coarse puree. Season with pepper and salt.
Take the beetroot out of the oven. Put the cod on the mash and serve with the beetroot and a slice of lemon.