Mackerel Fillets with Spinach

Peel celery root, and cut into small cubes. Sauté with rosemary in 2 tablespoons hot oil. Season with salt and pepper and deglaze with the broth. Bring to a boil, remove from heat and let cool to lukewarm.

Rinse the fish, pat dry and trim the fillets. Score the skin 2-3 times and season lightly with salt and pepper on both sides. Roll the skin side in flour. Tap off excess flour and fry in a pan with the skin side down in 2-3 tablespoons of hot oil over medium heat until golden brown, 3-4 minutes. Turn fillets, remove from heat and let rest in the pan off the heat.

Peel the shallot and garlic and chop finely. Rinse, trim and spin dry the spinach. Sauté shallot and garlic until translucent in 2 tablespoons hot oil. Stir in spinach and season with salt and lemon juice. Transfer to plates, top with the fish and sprinkle with celery root mixture. Garnish with rosemary and serve.