Smoked haddock, with its characteristic orange color, has moist tender flesh with a delicate flavor. It's often poached in milk. It can also be served grilled with melted butter or steamed with a curry sauce. Smoked haddock is an excellent source of phosphorus (250 mg per 100 g)as well as vitamins PP and B12. 

1. Sauté the chopped onions in the butter. 
2. Add the whelks, chopped garlic and beer; bring to a boil, then simmer for 10 minutes. 
3. Add the chicken stock and cook, covered, for 10 minutes more. 
4. Meanwhile, slice the smoked haddock fillet thinly and cut the celeriac into thin rounds. 
5. In a large skillet, heat the peanut oil and fry the celeriac slices. Drain them on paper towels. 
6. Place the whelk and smoked haddock fricassée in deep plates and garnish with the celeriac chips and a few sprigs of chervil or lemon verbena.