You will need 6-8 remekinds or one bigger dish
600g skinless and boneless cod
250g carrots, medium grated
70g parsnip,medium grated
50g celeriac, medium grated
1 big onion,chopped
1 small leek,or half big one, chopped
1 glass boiling water
2 berries allspice
1 bay leaf
50g tomato purée(room temperature)
3 tbsp olive oil
1.Preheat the oven 190C/170fan/Gas5
2.Rinse fish under cold water, dry with paper towel, sprinkle with salt and pepper. Place on a baking tray, sprinkle with olive oil.Bake for 25 minutes.
2.Place grated veg in a medium pot and cover with one glass of boiling water.Bring to boil and simmer for 10-15 minutes.Leave the lid ajar.After this time add allspice,bay leaf and tomato puree.
3.In a meantime fry onion and leek with some olive oil until golden and add to veg.Season with salt and pepper.Bring to boil and turn off the heat.
4.If you use one bigger dish place fish on the bottom and cover with veg(still warm), if you decide to use remekinds put the veg first and cover with fish and press with a spoon.Let it cool and put in a fridge for minimum 2 hours.
To take the fish from remekinds, circle a knife around the edges and turn the dish over a plate, it should slide out quite easily.To serve fish from a bigger dish simply spoon it out on a plate.