2 tsp wholegrain mustard
2 tbsp grated horseradish
200 g tub crème fraîche
350 g celeriac, grated
2 celery sticks, finely sliced
6 rashers smoked streaky bacon
2 fresh skinless, boneless cod fillets, each cut into 3 pieces
1 tbsp plain flour
1 tbsp sunflower oil
2 lemons, 1 juiced, 1 cut into wedges to serve
small bunch dill, stalks removed
- Mix together the mustard, horseradish and crème fraîche in a small bowl. Tip the celeriac and celery into a large bowl, add half the crème fraîche mixture, and season well. Chill in the fridge until needed.
- Heat the grill to high and grill the bacon until crisp, turning once during cooking.
- Put the cod on a plate, add the flour and season with black pepper. Toss so that the fish pieces are well coated. Heat the oil in a large, non-stick frying pan and cook the fish for around 4 mins on one side. Turn over and cook for about 2 mins more or until lightly golden on the outside and just cooked in the middle. You may want to cook this in 2 batches so that you don’t overcrowd the pan. Transfer the fish to a plate to rest.
- Meanwhile, mix the lemon juice into the celeriac mixture and pile it onto plates, with a rasher of bacon and a piece of cod. Scatter over the dill, and serve immediately with the lemon wedges and the remaining crème fraîche dressing on the side.