Ingredients (for two people)

• 2 fillets of black cod (about 180 g each)
• 250 g of fresh mushrooms
• 100 g celery root
• 60 g of butter
• 6-8 leaves of fresh sage
• 2 tablespoons olive oil
• 1 clove of garlic
• salt and freshly ground pepper

Preparation:

Peel the celery and cut it into cubes. Bake it in 1 tablespoon of oil for 4-5 minutes until it softens and turns brown. Clean the leeks with a damp cloth, cut them into thicker slices and add them to the pan. Bake over high heat for 2-3 minutes on each side. Add the garlic for the last minute, season and remove from the pan.
Dry and season the black cod fillets. Place them skin side down in a hot pan with 1 tablespoon of oil and cook for about 4 minutes. Turn and cook for another 2-3 minutes, depending on the thickness of the fillet. Melt 50 g of butter in a clean pan, add the dill and stir for 1-2 minutes until the butter has melted and the dill has caramelized. Remove from the heat and add a little pepper. Place the fillet on a plate, arrange the chervil and celery around it, then pour over the butter and dill sauce.