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Recipe from the Seafood Demo Kitchen

Updated: Sep 14, 2022

Peterhead Seafood Festival 2022

Chef: Orry Shand, Executive Chef Entier

Recipe: Salt baked cod with crushed celeriac, garden peas and tartar hollandaise.

If you attended the Peterhead Seafood Festival 2022, you may have seen Orray Shand, Executive Chef Entier, making salt baked cod with crushed celeriac, garden peas and tartar hollandaise. Below we share the recipe from the day for you to try at home.

Recipe makes 4:

1 cod loin around 800g

60g table salt

30g caster sugar

1 lemon

2 sprigs of thyme

1 bay leave

6 juniper berries

200g fresh peas

1 celeriac

500ml chicken stock

1 block of unsalted butter (250g)

1 shallot

1 sprig of tarragon

4 black peppercorns

150ml white wine

150ml white wine vinegar

4 egg yolks

10g gherkins

10g capers

Small bunch of flat leave parsley


Trim the cod before mixing the salt and sugar, add the thyme, bay leave, crushed juniper berries and zest of 1 lemon, cover the cod loin in the dry cure mix and leave for 25 minutes, then wash and dry before shaping in cling film. Place in the fridge for 2 hours to firm up.

For the crushed celeriac, peel, wash and dice then place into a pan with chicken stock to cover, add a few knobs of butter and a squeeze of lemon juice, season, and simmer until tender, drain and crush with a fork, keep warm.

For the hollandaise, slice the shallot finely and place into a pan with the peppercorns, tarragon, vinegar, and wine. Reduce by 2/3s.Strain and set aside. In a bowl over simmering water whisk the egg yolks until pale then add the butter melted slowly, season with some of the shallot vinegar reduction. To finish add chopped gherkin, caper, and parley. Keep warm.

To cook the cod, cut into around 150g portions and bake in the oven at 180c for 6-8 minutes until just flakes. Cook the peas in boiling salted water before draining and dressing in some olive oil. Plate the dish and enjoy.


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