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1
For the parsley sauce, slowly bring the milk, onion, nutmeg, bay leaf and white peppercorns to a simmer in a pan.
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2
Remove the pan from the heat and set aside to cool for 8-10 minutes.
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3
Meanwhile, melt 25g/1oz of the butter in a heavy-based pan.
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4
Whisk in the flour to create a smooth paste (this is called a roux), then cook, whisking continuously, for one minute, or until the paste has thickened.
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5
Remove the pan from the heat.
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6
Strain the milk mixture into the roux mixture, then whisk well until completely incorporated.
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7
Return the pan to the heat and gradually bring the mixture to the boil, whisking continuously, until the sauce has thickened enough to coat the back of the spoon.
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8
Stir in the remaining 10g/ 1/2oz of butter until the sauce is glossy, then simmer for 2-3 minutes.
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9
Stir in the parsley and season, to taste, with salt and freshly ground black pepper.
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10
Meanwhile, for the mash, crush the cooked potatoes and celeriac cubes in a pan with the butter and cream until smooth and well combined.
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11
Season, to taste, with salt and freshly ground black pepper.
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12
Keep warm.
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13
For the cod, sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper.
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14
Dredge the cod fillets in the seasoned flour until completely coated.
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15
Heat the oil in a frying pan over a medium heat.
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16
When the oil is hot, add the coated cod fillets and fry for 2-3 minutes on each side, or until crisp and golden-brown on both sides and cooked through.
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17
(NB: The cod is cooked through when the flesh is opaque.
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18
).
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19
When the cod is almost cooked through, dot the cod fillets with the butter, then squeeze over the lemon.
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20
When the butter has melted, remove the pan from the heat.
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21
To serve, spoon a portion of the mash into the centre of each of four serving plates.
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22
Place one fried cod fillet on top of each serving.
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23
Drizzle over the pan juices, then pour over the parsley sauce.
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24
Garnish each plate with a lemon wedge.
