Fillet of cod, preserved lemon broth, chive oil, celeriac mash, hazelnut, asparagus, peas & mint

by gabriel waterhouse

This month Gabriel Waterhouse treats us to a rich, piquant and aromatic repast. The sea meets the soil as tender, sweet cod yields to the fragrant earth of creamed celeriac. A luxuriant broth of fish stock and double cream, imbued with star anise, is refreshed with preserved lemon and verdant chive oil. Peak seasons English asparagus and fresh peas, gently sauteed in butter and mint, remind us that we are on the cusp of summer. Garlic and thyme toasted hazelnuts add a rich savoury bite to a dish that is both wholesome and light. This is a nourishing yet graceful plate from a master of culinary balance.

Award-winning wine expert Matthew Juke was in awe of this trio of dishes where each of the components has a primary flavour backed up with a series of secondary notes. For this reason, he is thrilled to have found a stunning Albariño from northwest Spain that also performs the same trick. This is a wine with fewer tropical notes than many and more length, determination and freshness than you will believe, and it is these attributes that allow it to stand toe to toe with the indulgent cod, the mash and also the asparagus plates

To complete your Wild Radish experience we include audio tasting notes to go with the paired wine, a clip from the chef explaining their inspiration behind the dish and what makes it so special at this time of year, and a keepsake recipe card so you can recreate the dish to make memories another night. 

 Unfortunately, Wild Radish isn’t yet suitable for those with severe allergies.