Cod with purple potato and celeriac mash

1. Boil a large pot of water with a large pinch of coarse salt.

2. Peel the celeriac and purple potatoes, wash and cut into pieces. Place the vegetables in boiling water and cook for 30 minutes.

3. Salt and pepper the cod fillets. Steam for 20 minutes.

4. Wash the chives. Keep some sprigs to decorate. Mix the rest with the cream and pour the mixture into a pan, salt and pepper. Set aside.

5. Mash with a fork the celeriac with purple potatoes. Place in a second pan, pour the milk and heat, mix continuously. Then add the butter in pieces, salt, pepper and mix again.

6. Reheat the chive cream

7. Divide the cod fillets in six plates with the mashed celeriac with purple potatoes. Baste the fish with the hot chive cream. Decorate with the remaining chive sprigs. Serve immediately.

Photo credit: Sucré Salé