Sea Bass with Balsamic Lentils and Celery Puree

For the sea bass with balsamic lentils and celery puree, first preheat oven to 250 °C top/bottom heat.

Wash sea bass, remove scales and pat dry, cut off dorsal and lateral fins with sharp scissors.

Grind mustard seeds, fennel and coriander. Beat egg whites until creamy, mix with sea salt and spices. Stuff fish with lemon slices, rosemary and thyme. Spread 2x a quarter of the salt mixture lengthwise on a baking tray with baking paper, place fish on top and cover completely with the remaining mixture. Bake at 250 °C for about 30 minutes. Then carefully remove the crust and fillet.

At the same time, boil the lentils in a small pot until soft (without salt!!) and strain. Cut shallots and garlic into fine strips and sauté in a pan with a little olive oil until translucent. Deglaze with honey and balsamic vinegar and simmer for about 5 minutes. Add the lentils and season with salt, pepper and thyme to taste.

Halve or quarter the potatoes depending on their size, cut the celery into 2 cm cubes and boil both in salted water until soft. Strain and puree with a potato ricer or hand blender. Add butter, parmesan, salt, pepper and grated nutmeg and stir through. Stir in a dash of cream if needed (depends on the potatoes) and season to taste.

Spread celery puree on plate, arrange lentils and fish on top in a pleasing way. Sea bass with balsamic lentils u

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