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Brandad Of Salted Cod and Prawns, Sweet and Sour Turnip A

300 g Potatoes; (11 oz)
100 g Celeriac; (4 oz)
100 g Unsalted butter; (4 oz)
100 ml Double cream; (3 1/2fl oz)
Salt and pepper
200 g Peeled prawns; (7 oz)
600 g Boneless and skinless lightly-salted cod; (1 1/4lb) fillets
4 tb Olive oil; (50ml)
200 g Turnip; (7 oz)
30 g Sugar; (1 oz)
100 ml Orange juice; (3 1/2fl oz)
1/2 g Saffron
200 g Leeks; (7 oz)
10 g Butter; (1/4 oz)
4 tb Water; (50ml)
Salt and pepper


Preheat the oven to 175C/325F/gas mark 3.


For the mash:


Peel the potatoes and celeriac, cook in unsalted water. Drain and steam until dry. Mash with unsalted butter and cream, season with salt and pepper.


For the sweet and sour turnip:


Peel and cut the turnips. Make the sugar into a light caramel and add the orange juice. Reduce until left with 50ml (4 tbsp). Add the turnip and let simmer for 15 minutes. Add the saffron for the last 2 minutes.


Clean and cut the leek. Add water and butter in a saucepan and bring to the boil. Add the leek and cover. Simmer for approximately 10 minutes.


As the cod goes into the oven (8-10 minutes), fold in prawns to the potato puree. Divide the mashed potatoes-celeriac among 4 deep dishes. Spoon the leek all around and arrange the cod and turnip top.


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