Perhaps the most beautiful dishes are those in which you use (relatively) few ingredients but do apply different techniques. With this you create diversity in terms of flavors and structures on your plate and at the same time unity; after all, there is a connecting factor in the various preparations.
This dish is one of those. Inspired by a dish I eat somewhere Instagram or Pinterest came across but because it is based on a photo – with a short description – many of your own ideas are reflected in this.
What I like about this recipe is that you will be surprised by the different ways in which flavors and components come back. For example, the taste of roasted hazelnut is also subtly reflected in the cod because you cook it in beurre noisette. Or the celery, which comes back in the sauce but also marinated under the fish.
In this recipe you make too much celeriac cream and roasted celeriac. But these quantities are nice to process. Save the rest for the next day, put it through the soup or just make this dish again 🙂
Finally, if you don't have a sous vide set, you can also cook the cod in the oven. Then use a little more butter, cook it for 10 minutes at 220°C.