10 pollock loins
700 ml milk
100 ml cream
½ bunch of washed broadleaf parsley
50 g butter
60 g wheat flour
1 kg peeled celeriac
small unpeeled potatoes, washed
100 ml neutral oil
400 ml crème fraiche 18%
2-3 tbsp finely grated horseradish
Melt the butter in a saucepan and add the flour. Cook for 2-3 minutes, and add the milk and cream while stirring. Cook for a further 3-4 minutes, and then mix in the parsley to achieve a nice green colour. Season to taste with salt and pepper. Pour the sauce over the thawed fish in a baking dish. Bake everything in the oven at 180°C for about 25 minutes.
Cut the celery into sticks and halve the potatoes and turn them in the oil. Bake in the oven at 220°C for approx. 50 minutes until golden and crisp. Sprinkle with salt when they are removed from the oven.
Mix all the ingredients for the dressing together and season to taste with salt and pepper.