Brandad Of Salted Cod and Prawns, Sweet and Sour Turnip
By: Colin Saunders
Published: Friday, December 10, 2010 - 1:02am

Ingredients




300 grams Potatoes, (11 oz)
100 grams Celeriac, (4 oz)
100 grams Unsalted butter, (4 oz)
100 ml Double cream, (3 1/2fl oz)
Salt and pepper
200 grams Peeled prawns, (7 oz)
600 grams Boneless and skinless lightly-salted cod, (1 ¼lb) fillets
4 tablespoons Olive oil, (50ml)
200 grams Turnip, (7 oz)
30 grams Sugar, (1 oz)
100 ml Orange juice, (3 1/2fl oz)
1/2 gram Saffron
200 grams Leeks, (7 oz)
10 grams Butter, (¼ oz)
4 tablespoons Water, (50ml)
Salt and pepper

Preparation

1 Preheat the oven to 175 C/325 F/gas mark 3. 2 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. 3 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. 4 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. 5 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.