Coalfish with Potato and Celery Puree

Ingredients

• 200 g potatoes
• 200 g celery root
• 2 dl cream
• 4 tbsp butter
• ½ tsp salt
• ½ tsp black pepper
• 2 x yellow onion
• ½ kg pollock fillet
• ½ x lemon juice
• 1 pinch chives

Method

1. Cut the celery root into medium pieces, and cook it tender together with the potatoes. Turn off the water, pour in the cream and butter. Stir well, and season with salt and pepper.
2. Cut the onion, and fry it together with plenty of butter on medium heat until brown.
3. Take pieces of fish and toss them in flour, salt and pepper and fry it in a medium heated pan, until it has a nice crust and starts to flake. Place the fish on the potato and celery root puree. Top the fish with a lot of the pan fried brown onion and squeeze over a good bit of lemon and some finely chopped chives.