For the parsnip puree:
Remove the smaller half of the parsnip and cut these pieces in half again and set to one side. These will be for the roast parsnip.
Using the larger piece of the parsnip, slice them into even pieces and place into a medium saucepan. Add the milk, water, salt and pepper and bring to a gentle simmer for 10-15 minutes until the parsnips are cooked. Leave to cool slightly before transferring to a liquidiser along with the Saint Agur blue cheese, lemon juice and blend to a smooth puree. Do this in a couple of small batches if you must and ensure you take care not to over fill your liquidiser or it will escape from the lid and redecorate your ceiling.
Place into a clean saucepan ready to warm up to serve.
For the Saint Agur blue cheese herb crust:
In a medium bowl with a spatula mix together the Saint Agur Blue Cheese with all the other ingredients.
Divide into four and place each piece between two small pieces of baking paper. Using a rolling pin, evenly spread it to the size of your cod portions.
Season you cod portions with a pinch of salt and pepper. Remove the top piece of baking paper and place the herb crust directly on top of the cod.
Place the cod onto a tray in the fridge until ready to bake.
For the vegetables and cod:
Preheat your oven to 200°C.
In a large non-stick frying pan or roasting tray on a medium heat, heat 2 tbsp of olive oil, add the parsnips, seasoning with salt and pepper and roast in the oven for 10 minutes, Remove from the oven, add the butter and top with the cod portions.
Return to the oven for 5 minutes.
Now add the broccoli pieces and bake for a final 5 minutes in the oven.
Sprinkle over the crumbled Saint Agur and serve to your guests from the baking tray in the middle of the table of plate it up into portions and serve with the warmed Saint Agur Blue Cheese and parsnip puree.
The simplicity of this dish is what makes it a perfect mid week meal to cook at home.
The herb crust provides a beautiful texture, while the soft flesh of the fish gives a luxurious richness. The jus comes from the cooking juices of the greens, finished with a little Saint Agur blue cheese and a touch of cream to balance the sauce.
For the parsnip puree:
6 medium parsnips, trimmed and peeled
100g milk
50g water
3 pinches salt
2 pinches cayenne pepper
60g Saint Agur Blue Cheese
¼ lemon, juiced
For the Saint Agur Blue Cheese herb crust:
75g/½ Saint Agur Blue Cheese, room temperature
40g breadcrumbs
¼ bunch flat leaf parsley, finely chopped
¼ bunch dill, finely chopped
2 sprigs tarragon, finely chopped
1 lemon, juiced
For the vegetables and cod
12 pieces Tender stem broccoli, trimmed to even sizes
12 pieces parsnip (see reserved for roasting above)
2 tbsp olive oil
1 pinch sea salt
1 pinch ground black pepper
4 cod portions, skin off (120g each)
1tbsp unsalted butter
15g Saint Agur Blue Cheese crumbled.
PRODUCT
View Method
Recipe Method
For the parsnip puree:
Remove the smaller half of the parsnip and cut these pieces in half again and set to one side. These will be for the roast parsnip.
Using the larger piece of the parsnip, slice them into even pieces and place into a medium saucepan. Add the milk, water, salt and pepper and bring to a gentle simmer for 10-15 minutes until the parsnips are cooked. Leave to cool slightly before transferring to a liquidiser along with the Saint Agur blue cheese, lemon juice and blend to a smooth puree. Do this in a couple of small batches if you must and ensure you take care not to over fill your liquidiser or it will escape from the lid and redecorate your ceiling.
Place into a clean saucepan ready to warm up to serve.
For the Saint Agur blue cheese herb crust:
In a medium bowl with a spatula mix together the Saint Agur Blue Cheese with all the other ingredients.
Divide into four and place each piece between two small pieces of baking paper. Using a rolling pin, evenly spread it to the size of your cod portions.
Season you cod portions with a pinch of salt and pepper. Remove the top piece of baking paper and place the herb crust directly on top of the cod.
Place the cod onto a tray in the fridge until ready to bake.
For the vegetables and cod:
Preheat your oven to 200°C.
In a large non-stick frying pan or roasting tray on a medium heat, heat 2 tbsp of olive oil, add the parsnips, seasoning with salt and pepper and roast in the oven for 10 minutes, Remove from the oven, add the butter and top with the cod portions.
Return to the oven for 5 minutes.
Now add the broccoli pieces and bake for a final 5 minutes in the oven.
Sprinkle over the crumbled Saint Agur and serve to your guests from the baking tray in the middle of the table of plate it up into portions and serve with the warmed Saint Agur Blue Cheese and parsnip puree.
