Ingredients
- 1 small head celery root, peeled and cut in chunks
- 4 potatoes, peeled and quartered
- Coarse salt and freshly ground pepper to taste
- 3 tablespoons unsalted butter
- 1 carrot, diced
- 1 leek, diced
- 1 cup fish stock
- 1 tablespoon Dijon mustard
- 1 cod fillet, about 1 pound
- 1 tablespoon peanut or vegetable oil
- 1 tablespoon fresh tarragon or flat-leaf parsley, minced
- Nutritional Information
Nutritional analysis per serving (2 servings)
1069 calories; 27 grams fat; 12 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 152 grams carbohydrates; 20 grams dietary fiber; 11 grams sugars; 61 grams protein; 151 milligrams cholesterol; 722 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 to 3 servings
Preparation
- Preheat broiler. Steam the celery root and the potatoes until they are tender. When they are cooked, mash them with a fork or potato masher, season them with salt and pepper and one tablespoon butter and keep them warm.
- Meanwhile, saute the carrot and leek in one tablespoon butter until they are soft. Add the fish stock and reduce to one-fourth of a cup. Stir in the remaining butter, cut in small pieces, and the mustard. The sauce can be finished while the next step is started or made beforehand and kept warm.
- Remove any bones from the cod. Brush the cod with the oil and season it with salt and pepper. Broil it about four inches from the heat on a sheet of foil and turn it once. It is done when the flesh is white and opaque (about eight minutes). Be careful not to over cook it.
- Put the cod on a serving platter and spoon the sauce over it. Sprinkle with taragon or parsley and serve.
Dining and Cooking