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Plaice - celeriac - apple - lemongrass - hazelnut

Plaice - celeriac - apple - lemongrass - hazelnut
  • 2 European plaice
Season the plaice filets with salt and pepper. Bake until golden brown in hot butter
  • 0,5 Celeriac
Peel the celeriac. Cut up into the desired shape. Cook until al dente in salted, boiling water. Then fry in light brown butter. Season with salt and pepper.
  • 2 Apple 'Golden Delicious'
  • 1 pieces Lemongrass
  • 15 g White sugar
Cut the lemongrass in half and crush.Peel the apples, remove the core and cut into cubes. Simmer in butter with the sugar and the lemongrass. Remove the lemongrass and mix the apples.
  • 40 g Hazelnut , chopped
  • 75 g Milk
Color the hazelnuts dark brown in a preheated oven at 200 ° C.Put them in the milk and bring to a boil. Cover and let infuse for at least 20 minutes. Mix. Season the milk with a pinch of salt.Bring the milk to a boil, just before serving,. Mix gently. Use only the foam to finish the dish.
Appetizer Main course
Fish pairing
Sustainable fish