Roy Brett of top Edinburgh seafood joint recently collaborated with Wright Bros – and you can just imagine what the food was like. Here's one of his one-off recipes.

Ingredients

For the cod and girolles

  • 4 150g cod fillets, skin on
  • 100g sea salt
  • 100g girolles
  • 100ml olive oil
  • 50g unsalted butter
  • Salt and pepper, to taste

For the celeriac purée

  • 1 celeriac
  • 100ml fish stock
  • 100ml double cream
  • 250g diced butter
  • Salt and pepper, to taste

For the lentils

  • 50 ml olive oil
  • 2 finely diced shallots
  • 250g Puy lentils
  • 1 ltr golden chicken stock
  • 1/4 bunch thymes, picked
  • 1 bay leaf
  • Butter, to finish
  • Salt and pepper, to taste

Method

  1. To make the cod, sprinkle with salt all over and leave in the fridge for 15 minutes to extract water. Wash off, then dry in a jay cloth. Brush with olive oil, salt and pepper then set aside. 
  2. To make the celeriac purée, place the celeriac on a bed of rock salt and bake in the oven at 150°c for 40 minutes or until tender, depending on the size of your celeriac. Once cooked, scoop out the flesh and chop and reserve in a bowl.
  3. Reduce the fish stock in a thick bottomed pan by half, then add the double cream and reduce until the liquid starts to thicken. Now add the celeriac to the pan along with the chopped thyme.
  4. Season with salt and pepper and add the butter to enrich. Now blend until smooth, then reserve.
  5. To cook the lentils, add a little olive oil to a heavy-based pan and bring to the heat. Add the shallots, thyme and bay leaf and cook without colour for several minutes.
  6. Now add the lentils, cooking again for several minutes.
  7. Pour in chicken stock leaving a little in reserve, cover with greaseproof paper and cook until tender (this may take 20 minutes plus). Fold in the butter and reserve. 
  8. To complete the dish, heat up a non-stick pan with a little olive oil.
  9. Place the cod fillets skin side down and cook for several minutes until crisp.
  10. Place in a high oven for 4-5 minutes then remove. Add the mushrooms to the pan with a little seasoning. Squeeze a little lemon juice over the ingredient in the pan add a little butter to baste.
  11. Place the cod onto a drying cloth along with the mushrooms.
  12. To plate, spoon the celeriac purée on the plate then add the lentils, girolles followed by the cod.

ondinerestaurant.co.uk