10 Cordon Bleu pollack fillets
1,300 g peeled potatoes
300 g peeled celeriac, cut into large chunks
5 dl crème fraiche 38%
5 cloves of garlic, finely chopped or crushed
1 dl olive oil
100 g flour
5 dl full fat milk
5 dl concentrated poultry stock
2-3 tablespoons of finely chopped dill
400 g of your preferred variety of mushrooms, such as button mushrooms.
1 sprig of thyme
2 tsp lemon zest
2 tbsp lemon juice
Freshly ground salt and white pepper
Cook 1 kg of potatoes with the celeriac in unsalted water. Pour off the water then add the crème fraiche and garlic. Gently blend the mixture. Season with salt and pepper. Cover a roasting tray with baking paper and brush with a little oil. Cut the remaining potatoes into thin strips using a mandolin. Lay out a thin bed of potato strips on the baking paper. Then add the purée and then another layer of potato strips. Repeat this process 3 to 4 times, finishing with a layer of potato strips. Put a piece of oiled baking paper on top of the patty and bake for 45 minutes at 180°C. Then leave somewhere cool. Cut the cooled patty into 10 identical pieces and brown in a frying pan. Arrange the cooked patties on baking paper on a roasting tray.
Mix the olive oil and flour in a saucepan on gentle heat. Ad the milk and stock little by little, while stirring with a whisk. Season the sauce with dill, salt and pepper.
Cook the finsh in a preheated 190°C oven for 20 minutes. Bake the potato patties during the last 10 minutes of cooking time.
Fry the mushrooms in oil in a hot frying pan for 5 minutes. Add the thyme, lemon zest and lemon juice. Season with salt and pepper.
Serve the fish with the potato patties, mushrooms and dill sauce. Serve immediately with hot bread.