4 seiportions

1 piece of celery root

1 lemon

0.5 dl whole milk

3 tbsp natural cream cheese

200 gr pickled celery
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Chips

0.3 dl rock mushroom soy (fungi)

4 finely chopped shallots

3 pieces of garlic

1.5 pkg unsalted butter

200 grams of forest mushrooms (mushrooms, chanterelles, mushrooms)
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Procedure:

- Cook the soy sauce and shallot until the onion is soft.

- Roughly chop the garlic and cook it with 200 grams of butter until the garlic starts to turn golden. Strain the butter and add the soy sauce and onion.

- Clean and cut the celery root and cook it in milk until tender. Strain the milk and process in a food processor with cream cheese. Season to taste with salt and lemon juice.

- Fry the mushrooms in butter and season with salt and pepper.

- Fry the fish in butter until golden and crispy. Season with salt and pepper. Spoon over the hot butter until ready.

Arrange the whole thing. Decorate with crispy potato chips and dill.