Project C Project C
recept image


Wild sea bass with Belgian caviar and celeriac cream with white chocolate and hazelnut

For 4 servings | Preparation: 1 hour - Cooking time: 15 minutes


Additional kitchen equipment


600g fillet of sea bass with skin 
1 tablespoon clarified butter 
50g Belgian caviar 
60g hazelnuts 
some almond oil 
salt & pepper 
1 bunch curly leaf parsley 
fleur de sel 

For the celeriac cream 
800g celeriac 
200g onion 
1 clove garlic 
1 sprig rosemary 
Pepper & salt 
80g butter 
1/2 l milk 
2.5dl cream 
2.5dl chicken stock 
1 tablespoon sour cream 
100g white chocolate
a few sprigs flatleaf parsley 
some chives

Additional kitchen equipment

hand-held mixer 


Peel the celeriac and cut it into large cubes. Peel the onion and cut it into large cubes as well (mirepoix). Melt the butter in a large pan and pan-fry the celeriac and onion. Peel the garlic and remove the core. Add it to the pan, together with the rosemary, and stir regulary. When everything looks nice and translucent, moisten with the milk, the cream and the chicken stock. 


Add the sour cream as well and season with salt and pepper. Leave the mixture to simmer on a low heat under a lid. Once the seleriac cubes are done, drain everything on a sieve and leave to stand. Be sure to collect the creamy cooking liquid. Remove the rosemary from the celeriac mixture and blend into a smooth cream using a hand-held mixer. If you think the cream will turn out too dry you can add some of the cooking liquid while blend-ing. As a final ingredient add the white chocolate and continue blending. Season the celeriac cream with salt and pepper. 


Wash the curly leaf parsley in cold water. Bring a pan of water to the boil and immerse the parsley in the boiling water for a couple of minutes. Strain well and mix it into a green purée. Rub the purée trough a sieve so you are left with a green coulis. 


Heat the olive oil in a pan. Slice the hazelnuts as thinly as you can and leave them to brown in the hot olive oil. Don’t take your eyes off them because nuts tend to burn easily. Drain the hazelnuts, put them on some kitchen paper and put to the side. 


Melt the clarified butter in a non-stick pan. Rinse the fish fillets under running water, dry them off with kitchen paper and remove the bones. Season the fillets with salt and pepper and pan-fry them, skin-side down. Transfer the pan to the oven and leave to cook at 200C for about 6 minutes. Cut the fillets into thin slices, colour them in a pan and sprinkle with fleur de sel. 


Spoon some white chocolate-celeriac cream on the plates and divide the fish and the caviar between the plates. Mix the parsley coulis with some almond oil and drizzle over the dish. Garnish with the browned hazelnuts, finely chopped flat parsley and chives.