Seawolf in parma ham

Name: seawolf in parma ham
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 little celeriac peeled; 25 g butter; 1 lemon pressed; 1 tablespoon Apple syrup; tablespoon thyme leaves container a 15 g; 2 x 2 pieces seawolf fillet a 125 g; 8 slices parma ham; 2 tablespoons olive oil; 1 vanilla bean the marrow scraped out; 100 ml fish fond pot a 380 ml

A tasty recipe. The main course contains the following ingredients: fish, celeriac (peeled), butter, lemon (squeezed), apple syrup, thyme leaves (a 15 g bowl), seaweed fillet (a 125 g), parma ham, olive oil, vanilla bean (the marrow scraped out) and fish stock (pot a 380 ml).

Ingredients

Kitchen Stuff

grill pan

Directions

Cut 4 slices of cm thick from the center of the celeriac.
Cut the rest into cubes.
Stew the slices with 1 tbsp butter, 1 tbsp lemon juice, 100 ml water and salt in 6-8 minutes until done.
Let the moisture evaporate.
Cook the cubes of celeriac in another pan with the rest of the butter, 1 tbsp lemon juice and 2 tbsp water 4-6 minutes.
Put the apple syrup and thyme through and heat the celery cubes for 3-4 minutes until they have a shiny layer.
Halve the seaweed fillets.
Rub them in with lemon juice and (freshly ground) black pepper and wrap each piece firmly in parma ham.
Heat the olive oil in a frying pan and fry the fish in just 4-6 minutes until just done and nicely browned.
Remove the fish from the pan.
Stir in the vanilla juice with 1 tbsp lemon juice and the fish stock through the shortening and let it boil down to a full gravy.
Season with salt and pepper.
Roast the cooked celeriac slices quickly brown in a hot grill pan.
Place the slices on 4 hot plates.
Put a pile of celeriac cubes on top, place the fried fish on it and drizzle the sauce over it..