Potato Mousseline with Pan-Seared Cod and Crispy Skin, and Persillade

**Cooking Potatoes** Peel the potatoes and cook them for 15 minutes in lightly salted water.

**Making the Persillade** Finely chop the parsley. Finely chop the spring onion. Combine with a pinch of salt and pepper and 50 ml of sunflower oil.

**Frying the Cod** Heat a frying pan. Place the cod, skin-side down, in the pan. Cook until the skin is crispy, then flip and briefly cook on the other side.

**Making the Potato Mousseline** Drain the potatoes. Press the warm potatoes through a sieve. Add oat milk until a smooth mousseline forms. Season lightly with salt and pepper.

**Serving** Serve the cod on top of the mousseline. Finish with the persillade.