Preparation: 30 min.
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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 White fish (whiting fillet, sea bass or cod)
1.35 kg 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 Butter
2 tablespoons Butter
3 tablespoons of butter
4 tablespoons of Cream Butter
5 tablespoons of Cream Butter
6 tablespoons of Cream Butter
7 tablespoons of Cream Butter
8 tablespoons of Cream Butter
9 tablespoons of Cream Butter
10 tablespoons of Cream Butter
0.5 Grove of parsley, flat
1 Bunch of Parsley, flat
1.5 Bunches of parsley, flat
2 Bunches of Parsley, flat
2.5 Bunches of parsley, flat
3 Bunches of Parsley, flat
3.5 Bunches of parsley, flat
4 Bunches of Parsley, flat
4.5 Bunches of parsley, flat
5 Bunches of Parsley, flat
0.5 clove of garlic
1 clove of garlic
1.5 cloves of garlic
2 Garlic cloves
2.5 cloves of garlic
3 Garlic cloves
3.5 cloves of garlic
4 Garlic cloves
4.5 cloves of garlic
5 Garlic cloves
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 Olive oil, extra virgin
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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