For ➋ persons 400 cod fillets without skin or bones, in equal pieces*
500 g celeriac, peeled, in small pieces (3 x 3 cm)
6 cloves garlic, peeled
small bush of fresh thyme
25 cl fish stock
olive oil
Mix the celeriac and garlic in a pan, cover with fish stock. Cover and cook for 15 m.
Add the cod, and poach for 5 m.
Scoop the fish, celeriac and garlic out of the stock and mash them in an oven dish. Add a dash of olive oil, pepper and sea salt.
Place the dish in a preheated oven at 180°C for 5 m.
If necessary, grill for 1-2 m to brown a bit.
*Or sea bream. Or dried stockfish soaked in milk.
