Roast cod with creamy cabbage, Parma ham, carrot and celeriac

Name: Roast cod with creamy cabbage, Parma ham, carrot and celeriac
Yield: Serves 4
Ingredients: 2 carrots, peeled and cut into 1 cm cubes; 50 ml olive oil; iced water; salt; 25 g unsalted butter; 1 teaspoon caraway seeds; 1 garlic clove, crushed; ¼ celeriac, peeled and cut into 1 cm cubes; salt and freshly ground black pepper; salt and freshly ground black pepper; 4 x 150 g pieces of cod, skin removed; ½ Savoy cabbage, finely chopped; juice of ½ lemon; 20 g unsalted butter; a drizzle of olive oil; 4 slices Parma ham, shredded; freshly ground black pepper; 2 tablespoons crème fraîche

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

Nowadays, you can buy farmed cod that is more sustainable than the wild variety. If you can’t find it, use pollock instead.

Ingredients

4 x 150 g pieces of cod, skin removed
salt and freshly ground black pepper
a drizzle of

Main course
Gluten-free
Simple

Method

Preheat the oven to Gas Mark 4/180°C.
Cook the cabbage in boiling salted water for 3 minutes, then remove with a slotted spoon and plunge into iced water. Drain and squeeze out the excess water.
Heat the olive oil in a pan and add the carrots