Hack 50g celeriac, 1/2 shallot and 1/2 fennel bulb and quarter a bulb of garlic. Panfry the veggies in some soy oil, with 3 sprigs of thyme
After 3 mins deglaze with 1 dl Noilly Prat vermouth and reduce.
Add 1 dl fish stock and 1 dl cream and boil softly for 15 mins.
Crush some black pepper corns with your knife and add to the beurre blanc
Strain the beurre blanc in a sieve
Peel a parsley root and slice into very small cubes, pan fry them in a tbsp soy oil during 3 mins. Season with pepper and salt and add to the beurre blanc, softly boil for another 10 mins
Season the filets (120g) of brill and pan fry in a tbsp soy oil then add 25g butter before turning the fish to fry for another 2 mins
In the meantime stretch microwave foil over a plate, oil lightly and put some nice parsley leaves on the foil. Microwave at 100W during 10 sec
Open de door to let the steam escape and microwave again during 90secs. to make the leaves crispy.
Start plating with the parsley root cubes in the sauce, then the fish and then some shrimps
Finish with the crispy parsley leaves.
(recipe by Stefan van Sprang)
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