Fish And Chips with Red Sauce

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2 Pieces Star Anise; (Whole)
3 tb Olive Oil; (rest to mix with butter for chips)
30 g Unsalted butter
4 Thick Pieces Cod; cut from fillet, about 150g/175g)
30 g Unsalted Chilled Butter
1 sm Celeriac; (peeled and cut into finger sized "chips" - allow 6 per portion)
1 tb Caster Sugar; (unrefined)
Salt & Freshly Ground Black
150 ml Rhubarb Puree; (stew forced with 1 tbsp water and 2 tsp caster sugar)
150 ml Well Flavoured Fish Stock

Original recipe makes 4



1. Heat a griddle and also a cast frying pan. 2. Season prepared fish. Oil surface. Griddle until golden. 3. Heat butter and oil in hot pan. Season celeriac. Toss in hot fat to colour. Tip into a roasting tin and roast for 8 - 10 minutes at 240?c / 495F / Gas Mark 8 until golden and cooked through. 4. Carefully remove fish and sit golden side up in roasting tin. Roast in hot oven for about 4 minutes and then rest in warm place until sauce is made. Rhubarb Sauce 5. Add Star Anise broken into pieces to fish stock and reduce by half. 6. Add rhubarb and seasonings and simmer together. 7. Pass through a fine sieve into a clean pan and whisk in chilled butter to thicken and give a gloss to the sauce. 8. Remove celeriac chips from oven and drain. 9. Sit cooked fish on a bed of stir fried vegetables. Arrange celeriac chips around. 10. Pour rhubarb sauce around fish. 11. A sprig of sweet cicely would finish it off. NOTES : Chef:Tessa Bramley

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