Broiled Cod With Mustard Sauce

• 1 small head celery root, peeled and cut in chunks
• 4 potatoes, peeled and quartered
• Coarse salt and freshly ground pepper to taste
• 3 tablespoons unsalted butter
• 1 carrot, diced
• 1 leek, diced
• 1 cup fish stock
• 1 tablespoon Dijon mustard
• 1 cod fillet, about 1 pound
• 1 tablespoon peanut or vegetable oil
• 1 tablespoon fresh tarragon or flat-leaf parsley, minced

1. Preheat broiler.
2. Steam the celery root and the potatoes until they are tender.
3. When they are cooked, mash them with a fork or potato masher, season them with salt and pepper and one tablespoon butter and keep them warm.
4. Meanwhile, saute the carrot and leek in one tablespoon butter until they are soft.
5. Add the fish stock and reduce to one-fourth of a cup.
6. Stir in the remaining butter, cut in small pieces, and the mustard.
7. The sauce can be finished while the next step is started or made beforehand and kept warm.
8. Remove any bones from the cod.
9. Brush the cod with the oil and season it with salt and pepper.
10. Broil it about four inches from the heat on a sheet of foil and turn it once.
11. It is done when the flesh is white and opaque (about eight minutes).
12. Be careful not to over cook it.
13. Put the cod on a serving platter and spoon the sauce over it.
14. Sprinkle with taragon or parsley and serve.

celery root, potatoes, salt, unsalted butter, carrot, fish stock, mustard, cod fillet, peanut, tarragon

Taken from cooking.nytimes.com/recipes/7084 (may not work)