Summary

Ingredients

• 2 shrimp (s), (9/1 size)
• 1 clove (s) garlic, squeezed
• 1 sprig thyme
• 1 sprig rosemary
• 1 tablespoon olive oil
• 250 g redfish fillet (s)
• 500 g celeriac, rouhly diced
• 200 ml cream
• milk
• 1 pinch (s) sugar
• 8 spring onion (s)
• 1 red pepper (s)
• butter
• salt and pepper
• nutmeg
• Oil for seasoning: *
• 1 liter oil, (sunflower oil)
• 1 tablespoon pepper, (Szechuan pepper)
• 1 g saffron threads
• 1 tablespoon caraway seeds
• 4 star anise
• 1 bunch coriander greens, fresh
• 1 tablespoon coriander
• 3 sticks cinnamon, crumbled
• 2 orange (s),, grated peel, untreated
• 2 cloves garlic)
• 50 g iner, finely chopped
• 2 sticks lemongrass, finely chopped

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Instructions

1. For the spice oil, mix all the ingredients without the saffron, let it steep for 20 minutes in the 80 ° C warm oil and then pass the oil through a hair sieve into a second pot and stir in the saffron threads.
2. Put the celery cubes in a saucepan, sprinkle a pinch of sugar over them, pour in the cream and enough milk until the vegetables are covered and cook them softly over a low heat. Drain the celery through a sieve, catching the cooking liquid. Puree the cubes while adding a little cooking liquid, then brush through a hair sieve to create a nice, creamy puree. Season with salt and nutmeg.
3. For the vegetables, cut the spring onions into diamonds approx. 5 cm long, cut the peppers into small cubes and cook both in a little melted butter over medium heat. Swirl every now and then and season with salt and pepper.
4. Just before serving, heat the spice oil to around 80 ° C and let the redfish fillets soak in it for around 8 minutes.
5. Cut open the shell of the prawns on the back with scissors and remove them down to the last limb. Remove the intestine, it should appear dark. If it is empty, i.e. bright, it can stay inside. Heat olive oil in a pan and flavor it with garlic, thyme and rosemary. Fry the prawns on both sides over a medium heat for a total of 6 minutes and season with a little salt.
6. To serve, place a few spoons of celery cream in the middle of the plate. Remove the redfish from the spice oil, drain a little, season with salt and place on the puree with the shrimp. Spread the vegetables around it.
7. * The spice oil can be used several times. However, it should be passed through a hair sieve after each use and stored in the refrigerator.