Turbot and greens with marinated apples and celeriac puree

Cooking instructions

Take the skin off the turbot and save it for later. Cut the turbot in approx. 60 g long equal pieces. Blend the remaining fish to a fish mince in a food processor along with 1 dl cream and parsley. Sieve the mixture through a fine sieve and spread it on top of the fish. Steam the fish in an oven at 80°C for 9 min with 15% humidity.

Skrape the meat from the skin and remove the fish scales from the skin. Brush skin with oil and season it with salt. Bake the skin between two pieces of baking paper under pressure at 140°C for 20 minutes untill it is brittle. Cut it into 12 suitable pieces. Cut the celeriac into small cubes and boil until cooked in cream. Whizz it into a fine puree, season with salt and sieve it through a fine sieve. Keep warm. Portion with a piping bag. Shape 12 balls out of the apples with a Parisienne iron and marinate with a little lemon juice and sugar. (Vacuum if you have a vacuum machine available.)

Take eight beautiful parsley tops and place in ice water to use on the plate. Chop the remaining parsley finely and do the same with the onion. Sauté parsley and onion in a saucepan in a little oil for 1 to 2 minutes. Spread some of the parsley stems in the middle of the plate, place the fish and sprinkle a little parsley stems on top of the fish as well. Arrange the apples, celeriac puree in a little top, place the skin on top and sprinkle over the whole parsley stalks and winter cress or pea sprouts. 
Serve piping hot.