Crispy Seared Cod With Celery Sauce & Warm German Potato Salad

1 hr., 10 mins.
Serves 4

4 cod fillets (8 oz) skin removed
2 tablespoons unsalted butter
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Celery sauce:
1 small bunch celery, peeled & roughly chopped
1 cup chicken stock
1 cup milk
Extra-virgin olive oil
Kosher salt

Potato salad:
2 pounds potatoes (Yukon gold works well)
6 strips of sliced bacon, cooked and diced
1 large onion, sliced
3/4 cup cider vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 tablespoons chopped flat leaf parsley
4 green onions, green part only chopped

Begin with the potato salad. Put the potatoes, unpeeled, into a large
saucepan of cold, salted water. Bring to a boil and cook for 12-15 minutes
until tender. Drain, and then add back to the pot.

In a large saute pan, cook bacon until crispy. Remove with a slotted spoon
and drain on a paper towel then cut into squares. Drain some of the fat if
there is too much (leave about 2 tablespoons) then add the onions to the
pan. Cook over medium heat stirring the onions until caramelized. Add the
bacon and onions back to the pot of potatoes when done. Smash the potatoes
up with a wooden spoon or large fork. Set aside.
Make a vinaigrette by combining the cider vinegar with oil and Dijon
mustard. Whisk until combined. Pour this over the warm potatoes and stir
to combine smashing up the potatoes with a wooden spoon. Season with salt
and pepper then fold in the chopped green onions and chopped parsley.

Now prepare the sauce. In a medium saucepan add the peeled celery to the
milk and chicken stock. Bring it up to a simmer and cook the celery until
tender about 5 minutes. Do not overcook -- otherwise it will go brown.
Pour the mixture into a blender, drizzle in some extra-virgin olive oil
and puree. Add back to the pot and reduce until you have a consistency
that coats the back of a wooden spoon. Season to taste.
Season the cod fillets with salt and pepper. Heat a 2-count (about an
ounce) of olive oil over high heat and add the butter. Place the cod
fillets into the pan and cook for 5 minutes on one side until crispy and
golden. Turn the fillets over and finish cooking for 1 more minute.

To serve, place a heap of warm German salad on the center of the plate.
Place the crispy cod filet on top and then spoon the celery sauce over and
around the plate.

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