Char Tower with Celery Root and Mushrooms
Peel the celery root and the potatoes. Cut into cubes and simmer in salted water for about 15 minutes.
Rinse the char and pat dry. Season with salt and pepper and roll. Secure with toothpicks. In a pot, mix wine with 100 ml (approximately 1/2 cup) water, bring to a boil aloong with the bay leaf. Place the fish rolls in a steamer, and cook over water and wine about 6 minutes.
Drain the vegetables. Press through a potato ricer. Stir in hot milk and butter and season the puree with salt.
Clean mushrooms and slice finely. Rinse the parsley and pat dry. Cut the cheese into 4 circles of about 8 cm (approximately 3 inches).
Pour the puree into a piping bag and pipe half of it onto a plate. Then set the fish rolls on top (with the toothpick removed) and cover with half the parsley and mushrooms. Continue to build a tower with the cheese, mashed potatoes, parsley and mushrooms.