Black Sea Bass with Green and White Celery Root Puree

Ingredients

• 600 g celery root
• olive oil (for drizzling)
• 300 ml Vegetable broth
• 200 ml whipping cream (at least 30% fat)
• nutmeg
• 600 g black sea bass fillet
• 1 bundle parsley
• Salt
• Pepper (freshly ground)
• 2 EL lemon juice
• 2 EL olive oil

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Peel, halve, and cut the celery root into eight thin slices; dice the remaining portion. Arrange the slices on a parchment-lined baking sheet, drizzle with a little olive oil, and bake until crisp in the preheated oven. Remove and set aside. Cook the diced celery root with broth, cream, and a pinch of nutmeg covered for about 20 minutes until tender. Cut the sea bass fillet into bite-sized cubes, season with salt and pepper, and drizzle with lemon juice. Wash and dry the parsley; chop all leaves except a few for garnish. Heat olive oil in a pan, briefly fry the parsley leaves until crisp, remove, and drain on paper towels. Fry the fish pieces in hot oil for about 4 minutes total, then set aside warm.

2. 2.

   Drain the celery root cubes and divide into two portions. Puree one portion with chopped parsley; puree the other similarly. Season both purees with salt, pepper, and nutmeg.

3. 3.

   Place a slice of baked celery root on each plate, top with a spoonful of green puree and a piece of sea bass, lay another celery slice over it, add a drizzle of white puree, and finish with another fish cube. Garnish with fried parsley leaves before serving.