Fried codfish with parsnip purée and vegetables

Preparation

• 1 Blanch the parsnip for 3-4 minutes in a pan of boiling water.
  Remove from the pan with a slotted spoon.
• 2 Cut the roots in half lengthwise. Then cut these slices in half. Blanch the broccoli and the carrot in the pan with boiling water for 3-4 minutes. Remove from the pan with a slotted spoon and put the vegetables briefly in ice water.
• 3 Put the baby potatoes in a pan with cold water and salt. Bring to boil and cook the potatoes for 10-15 minutes. Cut the potatoes in half and leave to cool.
• 4 In a small saucepan, bring the milk with the sprigs of thyme to boil. Add the parsnip and boil in the milk for 1-2 minutes until tender.
  Remove the thyme and add some nutmeg. Puree to a smooth mixture, season with salt and pepper, and set aside.
• 5 Heat 2 tablespoons of oil in a frying pan and add the mustard seed and shallot. After 1 minute add the garlic and the baby potatoes and fry for 3-4 minutes. Add the broccoli and carrots and fry for 3 minutes. Season to taste with salt and pepper. Keep warm in the oven or under tin foil.
  
• 6 Pat the fish well dry and put the fish through the flour. Remove the excess flour. Sprinkle with salt and pepper. Fry the cod in a frying pan with oil on both sides for 3-4 minutes until golden brown and just done. Then move the pan every now and then so that the fish does not stick to the pan.
• 7 Heat the parsnip puree. Place a little puree on a plate or bowl with the vegetables and the baby potatoes on top. Place a piece of cod on top.