Cod and Clam Skillet with Light Celeriac Cream, Cider, and Pearl Barley

Instructions

1. 1

   1. In a medium saucepan, bring 500 ml (2 cups) fish or seafood stock to a gentle boil. Add the rinsed pearl barley and a pinch of salt. Cook over medium-low heat for 25 to 30 minutes, until tender but still pleasantly chewy. Drain any excess liquid if needed and keep warm.

2. 2

   2. While the barley cooks, heat 1 tablespoon olive oil and 15 g (1 tbsp) butter in a wide skillet or shallow casserole over medium heat. Add the leek, shallot, half of the garlic, and the bay leaf. Cook for 4 to 5 minutes until softened without browning.

3. 3

   3. Add the diced celeriac and thyme leaves. Season with half the salt and a little black pepper. Cook for 2 minutes, stirring. Pour in 120 ml (1/2 cup) dry cider and let it reduce for 2 minutes.

4. 4

   4. Add 250 ml (1 cup) fish or seafood stock. Cover and cook for 12 to 15 minutes, until the celeriac is very tender. Remove the bay leaf. Blend with the heavy cream until smooth and lightly creamy. Keep warm over very low heat.

5. 5

   5. Toss the cooked barley with 1 teaspoon lemon zest, 1 tablespoon lemon juice, half of the parsley, and 1 teaspoon olive oil. Adjust salt and pepper and set aside.

6. 6

   6. Pat the cod fillets dry with paper towels. Season with the remaining salt and black pepper. If you prefer to finish the fish in the oven, preheat it to 200 °C / 400 °F.

7. 7

   7. In the same cleaned wide skillet or another pan, heat the remaining tablespoon of olive oil over medium-high heat. Sear the cod fillets for 2 minutes per side. They should take on color but not be fully cooked yet. Transfer to a plate.

8. 8

   8. Lower the heat to medium and add the remaining garlic. Cook for 30 seconds. Add the clams and the remaining 120 ml (1/2 cup) dry cider. Cover and cook for 3 to 5 minutes, until the clams open. Discard any that stay closed.

9. 9

   9. Pour the remaining 250 ml (1 cup) stock into the skillet with the clams and add the light celeriac cream. Stir gently to combine the sauce. Return the cod to the skillet, add any juices from the plate, and cook over low heat for 3 to 4 minutes, or until the fish is opaque and flakes easily. For reference, the center of the fish should reach 63 °C / 145 °F.

10. 10

    10. Turn off the heat and add the remaining 15 g (1 tbsp) butter, the remaining 1 tablespoon lemon juice, and the rest of the parsley. Swirl the pan gently to give the sauce a glossy finish.

11. 11

    11. To serve, spoon the creamy pearl barley into shallow bowls. Top with a cod fillet and several clams. Spoon over the celeriac, leek, and cider sauce. Finish with a little extra lemon zest if desired and serve immediately.