Tasty Brain Food's Poached Halibut with Whole Baked Root Celery, Parsnip, Apple and Parmesan Cream

I was in Sweden to visit friends and family. My mom turned 55 and I wanted to make a real parade dish to celebrate her birthday. I had been looking forward to cooking an autumnal fish dish with green peas as a side dish. But no matter how I looked, I couldn't find any. Found out that there is a shortage of this wonderful root vegetable this year. Instead, the fish was joined by parsnip and celeriac. But it was pure pleasure and it warmed me to be able to offer the family fine food at home =)

Ingredients:

Poached cod loin

• 15 g of salt

• 3 dl water

• 600 g halibut

Whole baked celeriac

• 1 celeriac

• 150 g of butter

• salt

Roasted parsnip

• 300 g of parsnips

• rapeseed oil

• salt

• 50 g of butter

• 5 sprigs thyme

Planed parsnips

• 1/2 cup vinegar (12%)

• 1 dl sugar

• 1 1/2 dl water

• 100 g parsnips

Parmesan cream

• 1 dl whipping cream

• 100 g parmesan

• 1 egg

• 2 dl rapeseed oil

• salt

• lemon

Other

• 1 green apple

• 150 g of butter

• 2 dl rapeseed oil

• 1 horseradish (approx. 200 g)

• 40 g trout roe

• 1 sprig thyme

Method:

Poached halibut:

1. Mix salt and water and stir to dissolve.

2. Cut the fish into the desired portion size and place in the rim layer. Leave for 30 – 60 min.

3. When it's time to serve, boil water in a pan, put the halibut down and pull the pan aside. Use a thermometer and let the fish reach an internal temperature of 50°C.

Roasted Parsnip:

1. Set the oven to 190°C

2. Brush the artichokes clean, brush with oil, salt and roast in the oven for 40 minutes.

3. When the parsnips are finished roasting, cut into cubes and fry in butter with thyme and season with salt.

Planed parsnips:

1. Mix the vinegar, sugar and water in a saucepan and boil until the sugar has dissolved. Then let the mixture cool.

2. Peel and trim the parsnips. Then grate the raw artichokes into the bowl.

3. PS. I also used the shell and fried this at 180° until golden. A wonderful side dish that adds texture to the dish.

Whole baked celeriac:

1. Set the oven to 170°.

2. Use a knife and peel the celeriac.

3. Coat the whole root vegetable in butter.

4. Salt and roast whole in the oven for 1 - 1.5 hours, until it is completely cooked through and soft.

5. Take out and let cool.

6. Cut into half moons before serving.

Parmesan cream:

1. Measure the cream into a saucepan, grate the parmesan cheese. Let it melt in the pan while stirring.

2. Mix with a hand mixer and let cool slightly.

3. Mix the egg into the batter and then drip the rapeseed oil (carefully at first so the cream doesn't crack) while you mix.

4. Season with salt and lemon.

Accessories:

1. Grate the green apple and squeeze lemon over it.

2. Brown butter in a saucepan until it has a nutty character. Remove from the heat and add a tablespoon of grated horseradish.

3. Heat rapeseed oil to 160°C in a saucepan, grate the horseradish and fry until the horseradish turns golden.

4. Arrange the halibut, parsnip, parmesan cream, trout roe, pickled parsnip, sliced ​​apple, fried horseradish and browned butter on plates.

5. Garnish with picked thyme and serve.