Cod fillet in orange-saffron glaze with celery puree and caramelized beets, crispy kale, and microgreens - photo 1
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Cod fillet in orange-saffron glaze with celery puree and caramelized beets, crispy kale, and microgreens

Pikantne Gluten-free cuisine Main dishes Dishes for Special Occasions 90 min Medium 3 wyświetleń ~62.65 PLN - (0)
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Description

An elegant main dish that combines delicate, slightly pink cod fillet with velvety celery puree, sweet-earthy caramelized beets, and crispy kale chips. The glaze made from orange juice and saffron adds a unique aroma and golden sheen to the dish, while fresh microgreens and lemon juice complete the contrast of textures and flavors. The dish is gluten-free, visually refined — perfect for a holiday dinner, a romantic evening, or as a showpiece at a gathering. It harmonizes subtle sweetness, citrus acidity, and aromatic warm saffron, and serving it on a light, flat plate will highlight the elegance of the composition.

Ingredients Used

Ingredients (18)

Servings:
4
  • Fresh cod 600 g
  • Celeriac 600 g
  • Butter 40 g
  • Milk 100 ml
  • Orange juice 80 ml
  • Kale 80 g
  • Rapeseed oil 15 g
  • Lemon 1.3 szt.
  • Chickpea flour 40 g
  • Garlic 2 ząbki
  • Shallot 60 g
  • Beets (raw) 400 g
  • Olive oil 30 ml
  • 🌿 Przyprawy
  • Saffron 1 g
  • Salt 0.1 szczypt
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Honey 20 ml
  • Parsley 1 pęczek
💰 Szacowany koszt dania: ~62.65 PLN (15.66 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables

1

Preheat the oven to 200°C (fan 180°C). Wash the beets thoroughly with a brush under running water, peel, and cut into equal-sized wedges (about 3–4 cm pieces) — uniform pieces will ensure even roasting. Sprinkle the beets with 1 g of salt and drizzle with 10 g of oil, mixing in a bowl. Arrange the pieces on a baking sheet lined with parchment paper in a single layer.

Ingredients: Beets (raw), Olive oil, Salt
Use sharp gloves or a kitchen towel to peel the beets to avoid staining your hands. The baking sheet should be large enough so that the pieces do not overlap — otherwise, they will steam.
2

Place the tray with the beets in the preheated oven and bake for 30–35 minutes. After 20 minutes, test with a fork: the beet is ready when the fork goes in smoothly with slight resistance, and the edges start to caramelize slightly. Remove the tray and set aside.

Ingredients: Beets (raw)
To check, use a regular fork or a skewer. If the beet is still firm, bake for an additional 5–10 minutes.

Celeriac puree

3

Peel the celery and cut it into even cubes (about 2–3 cm). Place the celery in a pot with cold, salted water (add 2 g of salt) so that it is covered, bring to a boil over medium heat, and then cook for 20–25 minutes until the pieces are completely soft (check with a fork — they should not resist). Drain thoroughly.

Ingredients: Celeriac, Salt
Use a large pot with a thick bottom to ensure even cooking. Do not cook too long so that the celery does not start to fall apart; check for tenderness with a fork every 5 minutes after the 15th minute.
4

To the hot, drained celery, add 40 g of butter and 100 ml of milk. Blend with an immersion blender or in a food processor until smooth and creamy. If the puree is too thick, add 10 ml of milk at a time until you reach the consistency of a smooth cream. Season with 1 g of salt and 1 g of pepper to taste. The puree should be silky and hold its shape on the plate, but not be stiff.

Ingredients: Celeriac, Butter, Milk, Salt, Black pepper
Use an immersion blender or a food processor with a blade. Blend in short pulses to avoid overheating and thinning. The puree is ready when it is smooth, lump-free, and slightly shiny from the butter.

Caramelization of beets and glaze

5

In a medium skillet, heat 10 g of oil. Add finely chopped shallot (60 g) and 10 g of honey (optional) along with chopped garlic (10 g). Sauté for 2–3 minutes until the shallot becomes translucent and soft. Add the roasted beets from the tray and 80 ml of orange juice along with saffron (1 g). Cook over medium heat for 6–8 minutes until the juice reduces to a thick, glossy glaze, coating the beets inside and out. Taste and season with 1 g of salt if needed.

Ingredients: Olive oil, Shallot, Honey, Garlic, Beets (raw), Orange juice, Saffron, Salt
Use a pan with a diameter of 24–28 cm with a thick bottom. Keep an eye on the reduction, stirring every minute to prevent the glaze from burning. If you are not using honey, the glaze will be less sweet — add 5 g of butter at the end for shine.

Kale Chips

6

Meanwhile, preheat the oven to 150°C. Tear off the thick stems of the kale and tear the leaves into bite-sized pieces. Dry thoroughly with a paper towel. In a bowl, mix 10 g of oil and a light pinch of salt (1 g), and toss the leaves. Arrange in a single layer on a baking sheet and bake for 10–12 minutes until the leaves are dry and crispy — be careful not to burn them. After baking, let cool; the chips will harden and become very crunchy.

Ingredients: Kale, Olive oil, Salt
Use parchment paper and one layer of leaves. Bake under supervision from the 8th minute — the kale can burn quickly.

Preparing cod

7

Pat the cod fillets dry with a paper towel. Squeeze the juice from half a lemon (about 30 g) over them and season with 2 g of pepper and 2 g of salt (distributing evenly on both sides). Lightly dust the outer side of the fillet with 40 g of chickpea flour, shaking off the excess. Heat a pan (preferably non-stick) over high heat and add 15 g of rapeseed oil. When the oil starts to gently smoke, place the fillets skin-side up (if skinless, place the outer side down), and fry for 2–3 minutes until golden color appears on the edges and the fish begins to release from the pan. Gently flip and fry the other side for 1.5–2 minutes — the cod should be juicy and opaque inside, not dry. If the fillets are thicker than 2 cm, lower the heat and cover the pan for 1 minute to cook the center through.

Ingredients: Fresh cod, Lemon, Black pepper, Salt, Chickpea flour, Rapeseed oil
Use a wide spatula to flip the fish. High heat allows for a slightly caramelized skin, but do not burn it; the fish is ready when the flesh becomes opaque and easily flakes apart.

Glaze and assembly

8

When the beet glaze is ready, make sure it is thick and shiny. On the plate, spread 3–4 tablespoons of celery puree along the center (use a spoon to create a nice stripe). Carefully place the cod fillet on the puree. Next to it, arrange 3–4 pieces of caramelized beets and individual kale chips. Drizzle the cod with 1–2 tablespoons of hot orange-saffron glaze, and artistically arrange the remaining pieces of glaze around the puree. Gently drizzle the rest of the lemon juice for freshness.

Ingredients: Fresh cod, Beets (raw), Kale, Orange juice, Lemon
For an aesthetic presentation, use a flat, wide plate. Arrange the elements in three points: puree, fish, beets — this will create an elegant triangular composition.

Decoration

9

On top of the fish, place a few microgreens of parsley (30 g, optional) and possibly a small slice of lemon at the edge of the plate. Gently sprinkle with freshly ground pepper (1 g) and, if desired, add a drop of extra virgin olive oil for shine.

Ingredients: Parsley, Black pepper, Olive oil, Lemon
Additionally, you can add micro basil or dill if available. Be careful not to overdo the decorations — they should complement, not dominate the dish.

Serving

10

Serve the dish immediately while the fish is still warm and the kale chips are crispy. Serve each portion individually on a plate to maintain aesthetics. The dish tastes best fresh — 2–3 minutes after preparation are crucial.

Ingredients: Fresh cod, Beets (raw), Kale
Use a double oven mitt when transferring the hot pan. Serve the dish at the table immediately to maintain the contrast of temperatures and textures.

Fun Fact

💡

Saffron has been used for centuries as a luxury spice — even in ancient times, it was valued for its color and aroma. In European cuisine, it is often paired with citrus, creating an elegant, warm contrast.

Best for

romantyczna kolacja świąteczne przyjęcie uroczysta kolacja z gośćmi

Tips

🍽️ Serving

Serve on wide, flat plates in light shades to highlight the color of the glaze and beets. When serving, keep the portion of puree as a base, the fish in the center, and the beets on the side — this creates an elegant appearance. A dry white wine with citrus notes, such as Sauvignon Blanc, pairs well with the dish.

🥡 Storage

Cod is best consumed immediately; the prepared puree and glaze can be stored separately in an airtight container in the refrigerator for up to 48 hours. Crispy kale chips should be stored separately in a dry place for up to 24 hours (after baking, they become moist in a humid environment). To reheat the puree, warm it over low heat with a little milk, stirring to regain its creamy consistency. Reheating fish in the microwave is not recommended — it's better to briefly warm it in a pan, but the fish will lose its juiciness.

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