Panko-crusted Cod with Celery Root Puree & Lemon Dill Beurre Blanc
By Sarah Entwistle, @supperbysarah_
Panko-crusted Cod with Celery Root Puree & Lemon Dill Beurre Blanc
By Sarah Entwistle, @supperbysarah_
Yield/Serves:
8
Inspired by a memorable meal at Dill, Reykjavík’s Michelin-starred gem, this dish brings fine-dining flavor into a more approachable home kitchen format. Cod is a cornerstone of Icelandic cuisine—clean, flaky, and best when sourced ultra-fresh. It’s oven-baked with a crisp panko crust to keep things simple and stress-free. The celery root purée adds earthy richness and nods to Iceland’s love of hardy root vegetables, though potatoes or parsnips make easy substitutes. For a more elevated touch, you can whip the purée into a foam with an iSi canister—but it’s just as delicious without. A bright, lemon-dill beurre blanc ties it all together, highlighting another favorite Icelandic herb. This dish strikes a balance between comfort and elegance, with every element rooted in Nordic inspiration.
Special Equipment:
- Blender (or food processor)
- Fine mesh strainer
- Meat thermometer
Ingredients:
- 8 cod filets
- 2 cups panko
- 1 bunch parsley
- 4 cloves garlic
- 1 lemon
- 1 bunch dill
- 2 sticks unsalted butter, plus 2 tablespoons
- 2 shallots
- 1 cup dry white wine
- 1 celery root
- 1 cup heavy cream
- 1 pack microgreens (celery, if you can find)
Method:
Prepare the ingredients
Preheat the oven to 450 degrees fahrenheit. Wash and dry the fresh produce. Separate the parsley leaves from the stems; finely chop the leaves. Peel and finely dice the garlic. Finely chop the parsley. Zest and juice the lemons. Peel and finely chop the shallots. Using a knife, remove the outer layer of skin from the celery root. Cut in half and dice into small pieces. Small dice 2 sticks of butter and place in a bowl in the refrigerator to stay cold.
Cook the celery root
Heat 2 tablespoons of butter in a medium pot over medium-high heat until melted. Add the diced celery root and season with salt. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly tender. Add the heavy cream and season with salt; continue to cook another 4 to 5 minutes or until the celery root is tender and the liquid is slightly reduced.
Puree the celery root
Transfer the celery root mixture to the blender and puree until smooth. Transfer to a fine mesh strainer positioned over a quart container. Using a spoon, pass the mixture through the strainer until you’re left with a smooth and creamy puree. If the mixture is too thick to pass through the strainer, add more heavy cream or liquid, as needed. Taste then season with salt, if desired. Return to the pot and keep warm over low heat until you’re ready to serve.
Prepare and bake the cod
Pat the fish dry and season on all sides with salt. In a medium bowl, combine the panko, lemon zest, parsley, garlic, and a drizzle of olive oil. Place the fish on a parchment-lined sheet pan and drizzle with olive oil; top each fillet with the panko mixture, pressing it firmly into the skin of the fish. Bake in the oven for 10 to 12 minutes, or until the panko topping is browned and the internal temperature of the fish reaches 145 fahrenheit. If the topping isn’t getting brown, you can turn on the broiler for the last 1 to 2 minutes of baking.
Make beurre blanc
Meanwhile, heat the shallots and white wine to a boil in a small pot; season with salt. Once boiling, reduce the heat to medium-high and cook for about 5 to 7 minutes, or until the liquid is nearly absorbed. Turn off the heat. Remove your cold butter from the fridge and slowly whisk in a few cubes at a time, making sure the mixture is fully emulsified before adding in more. Once all the butter is combined, add in the lemon juice and chopped dill. Taste then season with salt, if desired.
Finish and serve
Spread a heaping spoonful of puree onto the plate. Place the baked cod on top and drizzle everything with the lemon dill beurre blanc. Top the fish with a handful of microgreens.