Skillet cod and shrimp with light celeriac cream, roasted grapes, and toasted buckwheat

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Toss the grapes with 1 tbsp olive oil, the thyme leaves, a pinch of salt, and some black pepper. Roast on a tray for 12 minutes, until hot, slightly wrinkled, and lightly caramelized.

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   2. While the grapes roast, heat a saucepan with 1 tbsp olive oil and 15 g (1 tbsp) butter over medium heat. Add the leek, half of the garlic, and a pinch of salt. Cook for 4 minutes until softened but not browned.

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   3. Add the diced celeriac and pour in 60 ml (4 tbsp) dry white wine. Cook for 2 minutes to let the alcohol evaporate. Add the fish stock, bring to a gentle boil, and cook for 15 minutes, or until the celeriac is tender.

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   4. Blend the celeriac mixture with the heavy cream, the zest of half the lemon, and a little black pepper until smooth. Taste and adjust with salt. Keep warm over very low heat.

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   5. Spread the cooked buckwheat on a large skillet or small tray. Mix with 1 tbsp olive oil, half of the chopped parsley, and a pinch of salt. Toast in the oven at 220 °C / 425 °F for 10 minutes, stirring once halfway through, until dry and lightly crisp.

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   6. Pat the cod fillets dry and season with salt and black pepper. Heat a large skillet with 1 tbsp olive oil over medium-high heat. Sear the cod for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until just cooked through. Remove and keep warm on a plate.

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   7. In the same skillet, add the shrimp, the remaining garlic, the sweet paprika, and a pinch of salt. Sauté for 1 minute. Add the remaining 30 ml (2 tbsp) dry white wine and cook 1 to 2 minutes more, until the shrimp are pink and juicy.

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   8. Lower the heat and add the remaining 15 g (1 tbsp) butter, 2 tbsp lemon juice, and the rest of the parsley to the shrimp skillet. Swirl the pan to create a short, glossy sauce.

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   9. To serve, spoon the celeriac cream onto shallow bowls or rimmed plates. Top with the cod, arrange the shrimp and roasted grapes, and finish with the toasted buckwheat. Spoon over the skillet juices and serve immediately.