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Step-by-Step Cooking Instructions
Step 1
Prepare classic mashed potatoes. Spread in a thin layer on a plate. Place thinly sliced onion and brush with oil.
Step 2
Remove all the bones from the fish and cut into slices. Put in vegetable oil for 30 minutes so that the fish gives up unnecessary salt). Pull out, blot with a napkin.
Step 3
Cut the celery stalk into slices in length and put on mashed potatoes. Garnish with spinach and halibut caviar.
Step 4
Peel the celery root and cut into cubes 1 by 1 cm and cook over low heat until soft. Punch in a blender, add salt, olive oil, strain through a sieve. Put on a plate around the edges of the fish.
Step 5
Beat the protein until a white thick foam, add agar-agar (3 g), honey and juice. Mix slowly with a whisk. Transfer the protein mass to a pastry bag and squeeze out small dots of 20 g each. Leave to dry for 4 hours at 40 degrees. Put the finished meringues into the celery puree.
Ingredients
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