Stockfish With Celeriac Puree

Preparation:

Preparation: Cut the stockfish into pieces, salt them on the outside, flour them and fry them gently in garlic and oil for 15 minutes. Peel and dice celeriac and potato; boil them in boiling salted water and while still hot blend them with a little cooking water and oil; stir in the cheese. Arrange the hot puree on individual plates and arrange the stockfish with its sauce.