- 500 g celeriac
- 500 g full fat milk
- 100 g butter
- 200 ml water
- 1 piece of lemongrass
- 1 bunch of parsley
- 300 ml seed oil
- 1 egg yolk
- 1 table spoon Dijon mustard
- 1 table spoon white vinegar
- 100 ml parsley oil
- 100 ml white vinegar
- 50 ml water
- 50 g sugar
- 10 g salt
- 4-5 peppercorns
- 2 bay leaves
- 2 pieces of star anise
- 120 g carrots
- 300 g fish bones
- 2 g lemongrass
- 30 g parsley
- 2 bay leaves
- 90 g fennel
- 15 g celery
- 80 g onions
- 3 cloves of garlic
- 10 pepper corns
- 1 lionfish fillet
- 30 ml olive oil
- 50 g butter
- 1 bay leaf
- 1 clove of garlic
- 1 stem of thyme
- On a cutting board, clean the celeriac with a knife. Cut into small cubes and transfer to a saucepan.
- Add the milk and water. Beat the lemongrass with the knife to burst it and release its aroma and add it to the saucepan. Place on a medium heat and cover the pan with baking paper. Simmer until the celeriac is cooked.
- Remove the lemongrass and then strain the celeriac. Reserve the liquid. Transfer the celeriac to a blender, add the butter cut into cubes and some of the reserved liquid.
- Blend until you have the ideal texture. Salt to taste.
- In a saucepan, heat the oil to 50 degrees Celsius.
- Remove the stems from the parsley and add the leaves to the blender along with the hot oil. Blend until the parsley is completely mixed into the oil. Pour it into a strainer set over a bowl and let it drain little by little, without pressing it.
- In a dispenser, add the egg yolk, mustard and vinegar. Blend with a hand blender and gradually add the parsley oil that you made previously. Mash and add parsley oil until you have the mayonnaise texture. Salt to taste.
- Bottle the excess parsley oil and store it for use as a garnish.
- In a saucepan, add the vinegar, water, sugar, salt, bay leaf, star anise and peppercorns. Place on a medium-high heat and boil for 6-7 minutes or until the sugar and salt are dissolved.
- While the pickling liquid is heating up, peel the carrots and use a mandolin to cut them into thin, uniform circles.
- Place the carrots in the pot with the pickling mixture and heat for 30 seconds. Remove the pot from the heat and cover with plastic wrap. Leave for about 3 minutes.
- Drain and transfer the carrots to a bowl.
- Remove the fillets from the fish and carefully remove all the bones with a pair of tweezers. Set aside the head, the vertebrae and the fillets.
- Put a pan on a high heat and add the olive oil.
- Put the fillet in the pan skin-side down and press with a spatula to keep the shape.
- Sauté for 2-3 minutes, then turn it.
- Add butter, thyme, bay leaf and garlic. Use a spoon to turn the fish as it caramelises in the butter. Add salt and pepper and let the fish rest for 2 minutes on a tray.
- Wash the fish bones and the head of the fish very well and place in a saucepan
- Add 1 litre of water and put over a medium heat. Be careful not to reach the boiling temperature of the broth because it will become cloudy.
- After 30 minutes, add the ice and then all the other ingredients.
- Simmer for another 40 minutes.
Lionfish come from the Indian Ocean but they are invading the Mediterranean.
The lionfish in the Mediterranean all come from a small number of individuals that crossed the Suez Canal from the Red Sea.
They first arrived in Cyprus in 2012 and now they are common there!
In the Caribbean, where they are also invasive, sharks are trained to eat lionfish.
Usually sharks avoid eating lionfish because they have stinging spines. But if you get them used to it, they get a taste for it, just as we do for spicy food!
For more interesting facts about fish, check out The Eloquence of the Sardine by Bill François.