This dish is packed with flavour, seasonal ingredients and will look great on any Halloween table. However, it is pretty delicious to eat all year round!
Poach 2 cod fillets in 500-600ml beetroot juice (make sure the fillets are covered) with a slice of lemon, 1 bay leaf and a few pink peppercorns on a medium heat for 10-15 minutes (or until cooked through)
For the purée – gently cook and caramelise a whole, cubed celeriac in 150g butter (this will take around 15 minutes or until the celeriac is soft).
Blend with a dash of whisky, juice from 1/2 lemon and enough water or stock to blend
For the onion rings – slice an onion into thin rings. For the batter combine 50g of plain flour and 50g of corn or quinoa flour with 1 egg yolk, 4g squid ink, 3-4 tablespoon of whisky and a few pinches of black sesame seeds. Whisk to a thick and smooth batter (the consistency of thick double cream). Deep fry this on 190C for a couple of minutes or until crunchy.
For the yellow potatoes, simply boil them quartered in salty water with a large pinch of saffron