Gluten-Free Scandinavian Seafood Medley with Lemon Herb Sauce & Mashed Celeriac
A flavorful nordic lunch perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Fish (cod fillet, shrimp)
Ingredients
- Fresh cod fillet (200g)
- Wild
- caught shrimp (150g)
- Baby spinach (100g)
- Celeriac (400g)
- Butter (150g)
- Heavy cream (200ml)
- Fresh dill (10g)
- Fresh parsley (10g)
- Lemon juice (30ml)
- Extra virgin olive oil (30ml)
- Salt and pepper, to taste
Instructions
- Begin by preheating your oven to 350°F (175°C). In a large oven safe skillet, heat olive oil over medium heat. Add the cod fillet and cook until golden brown on both sides. Then add shrimp, seasoning with salt and pepper to taste, and continue cooking until the shrimp turns pink. Next, prepare the mashed celeriac by peeling and dicing it. Boil in salted water until tender, then drain and mash with butter, heavy cream, dill, and parsley. Season with salt and pepper to taste. For the lemon herb sauce, combine lemon juice, dill, and parsley in a small bowl. Drizzle over the cooked seafood medley. Bake for 8 10 minutes until the fish flakes easily. Serve immediately on a bed of baby spinach with mashed celeriac alongside.
Chef’s Insight
To enhance the mouthfeel, use fresh fish and wild-caught shrimp for optimal texture and flavor.
Notes
Ensure that all ingredients are gluten-free to maintain a safe recipe for those with dietary restrictions.