Sauteed sea bass fillet with celeriac puree

Our favorite sea bass in a different version! Accompany it with celery puree to take off its flavor!

Ingredient

• 2 sea bass of 500-600g each
• 2 tbsp butter
• 2ml of sunflower oil
• 2 cloves of garlic
• 3 sprigs of thyme
• 1 lemon
• 2 tbsp capers
• parsley
• 1tbsp flour
• fish broth

For the celeriac puree

• 500 g celeriac
• 200 g potatoes
• 400 ml of milk
• 300 ml of water
• 2 tbsp butter
• thyme

Execution

1. Αsk for the fisherman to fillet the sea bass. Take the bones and put them in a saucepan to get their broth.
2. Score the skin of the sea bass with a knife (this helps to keep the fillet from turning when it comes to temperature).
3. In a frying pan put the butter with the sunflower oil, thyme and garlic, let it burn a little and add the fillets on the side of the skin over medium-high heat.
4. After 2 minutes the skin will have become crispy, turn it over, when ready after 2 minutes, remove from the pan, quench with lemon.
5. Make a sauce by adding capers, chopped parsley, 1 tbsp flour and a little fish broth.

For the celeriac puree

1. Cut the potatoes and celeriac in small pieces and put them in a saucepan.
2. Add the milk and water. Allow all ingredients to boil well.
3. Once boiled, remove the solid ingredients (potato and celeriac) and put them in a bowl.
4. Melt with a fork, add 1 tsp butter and stir until puree becomes homogenous.
5. Fill with liquids from the pot, depending on how much fluid we want the puree. Add salt, pepper and thyme.