Cod with celeriac purée and kale

30 min · 2 servings · 545 kcal

Theresa Aigner · @aignerkocht

Celeriac purée has the same comfort as mashed potato with a quarter of the weight, but seventy-five grams each is the ceiling, so it is cut half and half with potato. That is also what stops it going gluey.

Ingredients

• cod300 g
• celeriac150 g
• potato300 g
• kale150 g
• lactose free milk100 ml
• butter25 g
• garlic infused olive oil2 tbsp
• lemon1 pc
• nutmeg1 to taste
• salt1 to taste
• black pepper1 to taste

Instructions

1. Cube the celeriac and potato and boil them together in salted water, about fifteen minutes, until both crush easily.
2. Drain thoroughly and leave them in the dry pan a minute to steam off. Wet purée is watery purée.
3. Mash with the warm milk, the butter, nutmeg, salt and pepper. Do not use a blender on the potato or it turns to glue.
4. Strip the kale from its stalks and fry it in half the infused oil over high heat for three minutes with a splash of water and salt.
5. Season the cod and fry it in the rest of the oil, three minutes on the first side and two on the second, until it flakes. Lemon over it at the last second.

Per serving