Preparation - the day before

1. The day before your meal, place the salt cod in water to draw out the salt, changing the water four times.

Preparing the vegetables 

1. Peel, wash and drain the vegetables. 
2. Cut the white parts of the leeks into 5 cm (2") strips; steam them and refresh in ice water; keep cold. 
3. Cut the celery root into 3 cm (1 1/2") cylinders. Cut the cylinders into 2 mm (1/16") slices. 
4. Cook these slices in salted water with a little lemon juice. Refresh and set aside.
5. Proceed in the same way for the carrots. 
6. Slice the potatoes in the same way as the celery root.
7. Spread the potato slices on a non-stick baking sheet and brush with butter. Season with salt and pepper. Place into a 150° C (300° F) oven and cook. Drain and set aside in a dry place.
8. Cook the green beans in well-salted water; refresh. 
9. Liquefy the green beans with a little cold water to make a green juice. Season. 
10. Proceed in the same way with the beet to make a red juice. 

Cooking the cod

Place the desalted cod in cold water and milk with the bay leaf and thyme; poach. 
1. Meanwhile, prepare some creamy mashed potatoes. 
2. Drain the cod and flake it, removing any skin and bones. 
3. Chop the onions and garlic. Sweat in olive oil. 
4. Add the flaked cod and mix well. Blend in the mashed potatoes and stir in the olive oil. 
5. Correct the seasoning and add a touch of grated nutmeg. 

Presentation

1. Prepare the lemon vinaigrette by combining the ingredients listed;
2. Form the brandade (cod-potato mixture) into large quenelles by using two large spoons to create a football shape and place a quenelle in the center of each plate. 
3. All around place the carrots dressed with the vinaigrette and the potato slices.
4. Top the brandade with the celery root dressed with vinaigrette.
5. Dress the leeks and place them around the perimeter. Between, drizzle a spoonful of the green bean juice, then a spoonful of the beet juice, then an empty space. 
6. Finish with two bouquets of chives.