Fish Fillet on Celery-Pea Purée

Ingredients

• 250 g waxy potatoes
• 250 g knollensellerie (1 piece)
• Salt
• 300 g peas (frozen)
• 2 stalks Parsley
• 1 Spring onion
• 30 g almond kernels (2 tbsp)
• 600 g fish fillet (e.g., cod)
• 1 tbsp Rapeseed Oil
• Pepper
• 1 tsp dried herbs (Provence)
• 1 tbsp Olive Oil
• 200 ml milk (hot)
• 0.5 lemon (zest and juice)

Instructions

1. 1.

   Peel, wash, and cut potatoes and celery into pieces; boil in salted water over medium heat for 20 minutes. Add peas after 15 minutes and cook together.

2. 2.

   Wash, dry, and chop parsley. Clean and slice spring onion into thin rings. Chop almonds. Mix parsley, almonds, and onion.

3. 3.

   Pat fish fillet dry, cut into 4 or 8 equal pieces. Heat a grill pan and lightly oil it. Grill fish pieces on both sides for about 2 minutes each, season with salt, pepper, and dried herbs, then keep warm in a preheated oven at 100 °C (80 °C fan; gas: level 1).

4. 4.

   Drain vegetables and let them steam off for 2–3 minutes. Mash peas together with potatoes and celery. Stir in olive oil and hot milk until smooth. Fold in the almond‑herb mixture and lemon zest, then season with salt, pepper, and lemon juice. Serve purée topped with fish fillets and the almond‑herb mix.