Herb-Crusted Cod Recipe with Parsnip Purée
Galton Blackiston serves baked cod with a vibrant herb crust, providing colour and texture to this beautiful dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Blender
- Mandoline
- Saucepan
- Pan
- Oven
- Stove
- Colander
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Baking dish
- Spoon
Ingredients
- 6 cod fillets, around 110g pieces, skinned and pin-boned
- 3 slices of stale bread
- 1 handful of parsley leaves
- 1 handful of chervil leaves
- 1 handful of tarragon leaves
- 1 handful of dill, stalks removed
- 1/2 garlic clove, peeled
- 50g of salted butter
- 2 tbsp of creamed horseradish
- salt
- pepper
- 450g of parsnip, peeled and diced into small pieces
- 275ml of single cream
- nutmeg, freshly grated
- 6 baby carrots
- 1 knob of butter
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