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ODONTECH
Seawolf in parma ham
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).
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Ingredients
Directions
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Cut 4 slices of cm thick from the center of the celeriac.
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Cut the rest into cubes.
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Stew the slices with 1 tbsp butter, 1 tbsp lemon juice, 100 ml water and salt in 6-8 minutes until done.
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Let the moisture evaporate.
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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.
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Put the apple syrup and thyme through and heat the celery cubes for 3-4 minutes until they have a shiny layer.
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Halve the seaweed fillets.
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Rub them in with lemon juice and (freshly ground) black pepper and wrap each piece firmly in parma ham.
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Heat the olive oil in a frying pan and fry the fish in just 4-6 minutes until just done and nicely browned.
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Remove the fish from the pan.
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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.
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Season with salt and pepper.
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Roast the cooked celeriac slices quickly brown in a hot grill pan.
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Place the slices on 4 hot plates.
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Put a pile of celeriac cubes on top, place the fried fish on it and drizzle the sauce over it..
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Nutrition
400Calories
Sodium0% DV1.230mg
Fat31% DV20g
Protein84% DV42g
Carbs4% DV13g
Fiber40% DV10g
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