Recipe for Cod with Crumble and Cheese

Chop the almonds and hazelnuts with a knife. Divide the result into two large bowls. In one, crumble the cheese and in the other, crumble the second cheese, add half of the butter to each and mix with your fingertips to achieve a sandy texture.

Cook the parsnips and potatoes in a pot of salted water. After cooking, drain and mash them with a fork. Add nutmeg, cream, and milk. Season with salt and pepper to taste. Mix well and finish by incorporating chopped chives.

Season the fish with salt and pepper. In a well-heated pan, melt a small knob of butter (with a little drizzle of oil to prevent it from browning), and sear the fish for 2 minutes on each side.

Start by layering the jars with a nice layer of crumble at the bottom, then a layer of puree on which you place the fish. Finish with the remaining crumble.

To finish, bake at 180°C for 15 minutes and broil for 3 minutes, watching closely to ensure the crumble browns but does not burn. Serve immediately.