Pan seared Smoked River Cobbler on a bed of Celeriac, Beetroot and Red Onion Rosti, hand finished with fresh watercress, roasted vine tomatoes and homemade green pesto. recipe

  • Serves 4
  • 30 mins to prepare and 25 mins to cook
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Pan seared Smoked River Cobbler on a bed of Celeriac, Beetroot and Red Onion Rosti, hand finished with fresh watercress, roasted vine tomatoes and homemade green pesto.
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Customer recipe
Added 29 months ago

I‘ve always been interested in cooking, but never experimented with ingredients such as celeriac before. Both my grandparents were great lovers of celeriac and I was inspired by them to experiment with this ingredient, which really allows subtle yet distinguishable flavours. A definite must have for any food lover!

1. Begin with cutting off the skin to the beetroot, celeriac and red onion and use a use a food processor to grate all three into finely chopped pieces.

2. Add the grated vegetables into a mixing bowl adding in the horseradish, whole egg, plain flour, salt and pepper.

3. Mix with your hands until the ingredients begin to bind together and separate into four equal portions.

4. Fry the vegetable rosti‘s in olive oil for approximately 5 minutes on each side, ensuring the outer becomes crisp.

5. Leave rosti‘s on a baking tray in the oven at 150 degrees to retain its heat whilst preparing other ingredients. Add the olive oil soaked vine tomatoes in with the rosti‘s also.

6. For the pesto, using the food processor again but with the blade this time, add the fresh basil leaves, grated parmesan, whole pine nuts and the olive oil until the consistency is pulpy and even. Spoon out the processor and leave aside until serving.

7. Heat the remaining olive oil in a frying pan until hot and place the eight cobbler fillets into the frying pan.

8. Sear each side of the cobbler for around four minutes, ensuring it has cooked through each fillet, becoming a golden yellow with white edges.

9. Remove the rosti‘s from the oven. For each individual, plate up placing a handful of watercress on top of the rosti then and top with two fillets of cobber. Spoon out a tablespoon of pesto alongside the cobbler and top with four vine tomatoes.

* Ensure you use enough plain flour to bind the vegetables together for the rosti to ensure it doesn‘t fall apart whilst frying. These can always be baked rather than fried if you'd prefer, especially if the mixture is too sticky.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1 medium celeriac
  • 2 raw beetroot
  • 2 medium red onion
  • 1 tbsp horseradish sauce
  • 1/2 tsp 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 100g watercress
  • 150g vine tomatoes
  • 600g smoked river cobbler
  • 20g basil leaves
  • 40g pine nuts
  • 50ml olive oil
  • 80g Parmesan cheese
  • 1 medium free range egg
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