Fish and chips with red sauce

Yield: 4 servings

Measure Ingredient
4 \N Thick Pieces Cod - cut from 2.3kg; (each piece weighing
\N \N ; fillet, about 150g/175g)
3 tablespoons Olive Oil; (rest to mix with
\N \N ; butter for chips)
1 small Celeriac; (peeled and cut into
\N \N ; finger sized
\N \N ; \"chips\" - allow 6
\N \N ; per portion)
1 tablespoon Caster Sugar; (unrefined)
30 grams Unsalted Butter
\N \N Salt & Freshly Ground Black Pepper
150 millilitres Well Flavoured Fish Stock
150 millilitres Rhubarb Puree; (stew forced rhubarb
\N \N ; with 1 tbsp water
\N \N ; and 2 tsp caster
\N \N ; sugar)
2 \N Pieces Star Anise; (Whole Stars)
30 grams Unsalted Chilled Butter; (30 to 45)

RHUBARB SAUCE

1. Heat a griddle and also a cast frying pan.

2. Season prepared fish. Oil surface. Griddle until golden.

3. Heat butter and oil in hot pan. Season celeriac. Toss in hot fat to colour. Tip into a roasting tin and roast for 8 - 10 minutes at 240ºc / 495ºf / Gas Mark 8 until golden and cooked through.

4. Carefully remove fish and sit golden side up in roasting tin. Roast in hot oven for about 4 minutes and then rest in warm place until sauce is made.

Rhubarb Sauce

5. Add Star Anise broken into pieces to fish stock and reduce by half.

6. Add rhubarb and seasonings and simmer together.

7. Pass through a fine sieve into a clean pan and whisk in chilled butter to thicken and give a gloss to the sauce.

8. Remove celeriac chips from oven and drain.

9. Sit cooked fish on a bed of stir fried vegetables. Arrange celeriac chips around.

10. Pour rhubarb sauce around fish.

11. A sprig of sweet cicely would finish it off.

Converted by MC_Buster.

NOTES : Chef:Tessa Bramley

Converted by MM_Buster v2.0l.

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