Celeriac and salt cod rosti with burnt apple mayo

Serves 4 Starters and mains

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Method

Two days before, soak the cod in cold water for 48 hours in the fridge, changing the water a few times to rehydrate and rinse out some of the salt. On the day of cooking, lay the fish in a large, deep frying pan and cut it into pieces so it fits in a single layer. Cover well with cold water and set over a medium heat. Tuck in the bay leaves and garlic cloves, season well with black pepper and cover loosely with a lid. Bring to the boil, then simmer for 5 minutes. Turn off the heat and leave to rest, still covered, for another 10 minutes. Use a fish slice to lift the fish on to a plate.

Once the fish is cool enough to handle, use your fingers to pull it into flakes, discarding the skin and any little bones you find. Transfer to a clean plate as you go. Squeeze the lemon juice into a mixing bowl. Coarsely grate the celeriac and drop into the lemon juice. Use your hands to mix and massage them together; the juice will stop the celeriac browning. Add the eggs, flour, mustard and sage. Season well with black pepper, stir through the flaked salt cod and set aside. If making in advance, the mixture will keep in the fridge for a few hours. When you are ready to cook, fire up the barbecue ready for direct grilling, leaving a zone fuel free so you have heat control.

While the barbecue is heating up, prepare the burnt apple mayo. Quarter the apples and remove the cores, then put them on a grill tray over the fire. Cook over the heat for a few minutes to caramelise and soften, sliding them slightly away from the heat if they colour too quickly. Remove and allow to go cold before very finely chopping and dropping into a small mixing bowl.

Stir through the mayonnaise and capers, season to taste with black pepper and set aside. Set a large frying pan on the grill bars over the fire and pour in enough olive oil to coat the base of the pan to 1-2mm depth. Once hot, dollop in tablespoons of the rosti mix and fry for 3-4 minutes until golden and crispy. Flip over with a fish slice and cook on the other side. Repeat until you have used all the mixture. Once cooked, drain the rostis on a plate lined with kitchen paper for a minute or so before spooning a dollop of the burnt apple mayo on to each. Sprinkle the chives over and serve while hot.

COOK’S NOTE

These are best served piping hot, so you could make a batch to share, then make another batch and do the same.