Tuesday, January 25, 2011

Cod with rucola tarpenade and celeriac fries

So I am so excited about the start up for the triathlon training even though it's not that different from my daily training so far. Yesterday I wen't for a body sds treatment which is a combination of deep tissue massage, zone therapy, acupressure, chiropractor and relaxation. It is oh so tough and rather painfull but it definitely works and afterwards you feel like you have just completed a half marathon. I had a spin class in the evening and the class itself might not have been that tough, but I was so tires that I could already feel my legs hurting during the warm up... That was a VERY long hour.

Today I wen't for an easy run with a friend of mine, and afterwards I pulled myself together and made a delicious meal even though I was much more inclined to go to the local salad pusher. Anyway todays dish was cad with rucola tarpenade, cellery fries and a tomato salad.
Recipe for 2 (sorry about the metric units):

2 cod fillets
lemon juice
1 head of celeriac
100g rucola (1 bag)
60g pitted olives
2 tbsp capers
1 garlic clove - minced
olive oil
salt and pepper

Cut the celeriac into fries, place them in an ovenproof dish, sprinkle with olive oil and season with salt and pepper. Bake the fries at 450 degrees for approximately 10 minutes. Place the fish in another dish and season them with salt and pepper and a splash of lemon juice.
Decrease the temperature to 400 and bake the fish together with the fries for 8-10 minutes.
Mix the rucola, olives, capers, and garlic in a foodprocessor and cut it into a tarpenade. Serve the tarpenade on top of the fish and add the fries and perhaps a small salad. Voila an easy fish dish with a "sauce/dip" that can be used for all kinds of things. I have started using a little cheese in my salads and other dishes, I know this is not really paleo but I use it moderately and it just makes some salads even better.

1 comment:

  1. I've never heard of celeriac. Does it just taste like regular celery?