Ingredients
Preparation
* The baked celery root needs to be prepared 6 hours in advance.
- Cover the loin with fine salt and leave the salt on it for 10 minutes.
- Rinse off the salt and place the fish on paper towels to dry off as much water as possible.
- Sprinkle plenty of dried finely ground winged kelp. Then roll the skrei loin in large flakes of winged kelp. Wrap the fish in plenty of cling film. Let the fish rest in the fridge for an hour.
- Cut the fish into equal-sized pieces before carefully removing the cling film. The fish is then baked in an oven at 100 degrees until the core temperature is 45 degrees.
Celery puré
- Peel the celery root and chop it roughly.
- Put it in a pot and cover with water. Cook the celery root until tender.
- Strain off the water and smooth in a blender together with the butter.
- If it becomes too thick, you can add a little cream.
Baked celery root*
- Wrap the celery root in aluminium foil and bake it at 120 degrees for 6 hours.
- Unwrap it from the foil and cut off the skin.
- Divide it into appx. 2 cm pieces. Reheat the celery in butter with a little water.
Sugar kelp oil
- Put everything in a blender and run it for 3 minutes.
- Pour into a pot and heat up to 80 degrees.
- Strain through a coffee filter.
Mussel stock
- Coarsely chop the shallots and garlic. Put in a pot together with the white wine and mussels.
- Steam the mussels under the lid until the mussels have opened.
- Place a strainer over another pot and empty the mussels over it.
- You can eat the shells right away or keep them for later use - for example fish soup.
- Keep the stock for later use.
Mussel sauce
- Heat the mussel stock together with the cream. Let this simmer for 2-3 minutes. Mix in the butter and stir in the sugar kelp oil and dried kelp.
Presentation
- Place a good spoonful of celery root purée on the plate first. Place the fish on top of the celery root purée. Arrange the celery root next to the fish. Top with fresh/soaked kelp. Pour on some sugar kelp oil. The mussel and kelp sauce is served on the side.