Roasted Cod with Mushrooms, Swiss Chard and Parsley Milk | RICARDO

Ingredients

• 1 green onion, chopped
• 1 garlic clove, chopped
• 2 tbsp butter
• 2 cups (500 ml) milk
• 2 cups (70 g) flat-leaf parsley leaves and stems
• 2 tbsp dried bolete mushrooms (half of a 14 g package), ground to a fine powder
• 2 tbsp Parmesan cheese, freshly grated
• 2 tbsp butter, softened
• 1 ½ lb (675 g) fresh cod fillets, without skin, cut into 4 pieces
• 8 red Swiss chard stalks with leaves, leaves removed from the stems
• 1 tbsp (15 ml) olive oil
• 1 recipe celeriac purée, hot