Creamy Celery Soup with Fish Toasts

For the soup: peel and chop celery root, onion and garlic. Heat 1 tablespoon of butter in a saucepan and saute celery root, onion and garlic until soft but not browned. Deglaze pan with white wine. Bring to a boil and cook until almost all liquid has evaporated. Add more wine and stock, simmer for about 20 minutes on low heat. Puree in a blender and add cream.  

For the toasts: rinse perch, pat dry and chop. Puree fish. Combine half of cream with fish and season with salt and pepper. Spread fish mixture on four slices of bread and top with remaining bread. Press together gently. Whisk eggs with remaining cream and dip bread into mixture. Heat clarified butter in a pan and cook fish toasts for 1-2 minutes per side or until golden brown. Drain on paper towels.