Preparation: 30 min.
Ingredients for
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0.25 celeriac
0.5 celeriac
0.75 celeriac
1 celeriac
1.25 celeriac
1.5 celeriac
1.75 celeriac
2 celeriac
2.25 celeriac
2.5 celeriac
150 g white fish (whiting fillet, sea bass or cod)
300 g white fish (whiting fillet, sea bass or cod)
450 g white fish (whiting fillet, sea bass or cod)
600 g white fish (whiting fillet, sea bass or cod)
750 g white fish (whiting fillet, sea bass or cod)
900 g white fish (whiting fillet, sea bass or cod)
1.05 kg white fish (whiting fillet, sea bass or cod)
1.2 kg of white fish (whiting fillet, sea bass or cod)
1.35 kg of white fish (whiting fillet, sea bass or cod)
1.5 kg white fish (whiting fillet, sea bass or cod)
0.5 tablespoon capers
1 tablespoon of capers
1.5 tablespoons of capers
2 tablespoons of capers
2.5 tablespoons of capers
3 tablespoons of capers
3.5 tablespoons of capers
4 tablespoons of capers
4.5 tablespoons of capers
5 tablespoons of capers
1 tablespoon of butter
2 tablespoons of butter
3 tablespoons of butter
4 tablespoons of butter
5 tablespoons of butter
6 tablespoons of butter
7 tablespoons of butter
8 tablespoons of butter
9 tablespoons of cream butter
10 tablespoons of butter
0.5 bunch of parsley, flat
1 bunch of parsley, flat
1.5 bunch of parsley, flat
2 bushels of parsley, flat
2.5 bushels of parsley, flat
3 bushels of parsley, flat
3.5 bunch of parsley, flat
4 bushels of parsley, flat
4.5 bunch of parsley, flat
5 bushels of parsley, flat
0.5 clove of garlic
1 clove of garlic
1.5 cloves of garlic
2 cloves of garlic
2.5 cloves of garlic
3 cloves of garlic
3.5 cloves of garlic
4 cloves of garlic
4.5 cloves of garlic
5 cloves of garlic
5 cl olive oil, extra virgin
1 dl olive oil, extra virgin
1.5 dl olive oil, extra virgin
2 dl olive oil, extra virgin
2.5 dl olive oil, extra virgin
3 dl olive oil, extra virgin
3.5 dl olive oil, extra virgin
4 dl olijfolie, extra vergine
4.5 dl olive oil, extra virgin
5 dl olive oil, extra virgin
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About this recipe
I love the versatility, tangy flavor and delicious aroma of celeriac.
You can read the full recipe on page 80 from Chez Pascale
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