Kabeljau mit Selleriepüree und Trüffel. Ein tolles Fischgericht für den Herbst und Winter.

This recipe is also ideal for festive menus during the colder months, for example, as an intermezzo in a Christmas or New Year's Eve dinner. The delicate fish harmonizes perfectly with the creamy and slightly sweet purée. The truffle is, of course, not essential, but it enhances both the visual appeal and the flavor. This recipe is also ideal for festive menus during the colder months, for example, as an intermezzo in a Christmas or New Year's Eve dinner. INGREDIENTS: (Serves 4) 400g cod (loin or fillet) 1000g celery 5 celery stalks with leaves 100g onion 1/2 garlic clove 50ml white wine 250ml vegetable stock 250ml cream Puffed quinoa Nutmeg, salt, pepper Truffle (optional) Parsley oil -    • Pommes Soufflée und Petersilienöl - ein we...   (Affiliate Disclosure: The links below are affiliate links. Purchases made through these links support my YouTube channel. All recommendations are based on my own experience, which I use myself and therefore recommend in my cooking classes, to friends, and to my family.) Immersion blender - https://amzn.to/4pweua6 Microplane - https://amzn.to/4p4Czot Spatula - https://amzn.to/47uQHkP Questions, suggestions, or requests can be left in the comments or sent directly to [email protected]