Crispy Cod, Parsnip Purée and Brown Butter

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An elegant yet highly approachable dish, with a lovely contrast of textures. Ingredients for 4 people: - 4 cod loins - 600 g parsnips - 300 g potatoes - 40 g butter - 8 cl milk - 2 tbsp panko breadcrumbs - 1 tbsp mild mustard - 1 tbsp oil - salt, pepper Preparation: 1. Cook the parsnips and potatoes in salted water for 20 minutes. 2. Mash them with the milk, half the butter, salt and pepper. 3. Place the cod in a baking dish, brush it with mustard, then cover with panko. 4. Drizzle with a little oil. 5. Bake for 15 minutes at 200 degrees. 6. Heat the remaining butter until it turns brown and nutty. 7. Serve the fish over the purée, pouring over the brown butter at the last moment. Smart pairing: a few toasted hazelnuts or a squeeze of lemon work very well.