Ingredients
800 g brancina fish
500 g fresh carrots
400 g curd
600 g celery root
Sauce
40 g flour
2.5 g Garlic granules100 ml olive oil
100 ml balsamic vinegar
2.5 g mother of thyme
To taste soli
Optional Ground black pepperPreparation steps
Weight for 4 portions – 1.2 kg
Cut the carrot into sticks and mix with honey sauce. Spread on baking paper and bake for 20 to 25 minutes at 190 °C.
Score the skin of the branzino and cut it in half. Cook it in a pan only on the skin side. Add butter and a sprig of rosemary, and continuously baste with the flavored fats until it is cooked through.
Boil the celeriac and make a puree from it, adding pieces of dried chives. On a plate, place the celeriac puree, and on top of it the fillets of sea bass. Serve with carrots on the side and garnish with micro herbs.
Tip
Serving
You can also use hard cheese when serving.