Recipe ideas

Direction

The Arctic chard:
Remove the bones from the fillets, season and set aside in a cool place. Place the slice of bread on the skin-side and cook only on the bread side in the ghee. Brown evenly for one to three minutes depending on the thickness. Set aside.

Preparing the celeriac:
Peel the celeriac completely and keep half for the purée and half for the other garnishes.

As pickle:
Cut 2 strips of celeriac lengthwise. Blanch and scald the strips, drain and marinate in white balsamic vinegar for at least 6 hours before serving.

In balls:
Scoop out 6 balls with a melon baller.
Cook the balls in a pan with the lid on, adding a little olive oil, fine salt, a teaspoon of sugar, a sprig of thyme and a clove of garlic. Glaze the balls at the end of cooking, remove.

In rolls:
Make rolls 3 cm in diameter. Cook in a frying pan in butter with the lid on.

Pureed:
Peel and finely chop the shallot. Cut the rest of the celeriac into thin cubes. Lightly sweat the chopped shallot in olive oil with a pinch of salt and then add the celeriac. Moisten with the vegetable juice, cover and cook until the vegetables soften, for half an hour. Blend everything thoroughly in a blender, strain the purée through a sieve and adjust the seasoning.

Hogweed sauce:
Peel and finely chop the shallot. Lightly sweat the chopped shallot in olive oil with a pinch of salt and the hogweed seeds, moisten with the white balsamic vinegar and white wine and reduce until all the liquid has disappeared. Add a little vegetable juice and the single cream, whip with the chilled butter. Blend everything thoroughly in a blender, strain through a sieve and adjust the seasoning. Infuse some more hogweed if necessary.