Monkfish with Celery Puree

Peel celery, halve and cut off 4 thin slices, chop the rest into small pieces. Arrange celery slices on a lined with parchment paper baking sheet and drizzle with a little olive oil. Bake in preheated oven at 200°C (approxiamately 400°F) until crispy.

Cover celery cubes with broth, cream and nutmeg and cook for about 20 minutes or until soft.

Cut fish fillets into bite-sized cubes, season with salt and pepper and drizzle with 2 tablespoons of lemon juice. Rinse parsley and shake dry. PLuck off leaves and set some aside for garnishing. 

Heat olive oil in a pan and cook parsley leaves until crispy, drain on paper towels. Cook fish in the same pan for about 4 minutes, stirring. 

Drain celery and divide into two parts. Combine one half with chopped parsley and puree. Puree the other half. Season both purees with salt, pepper and nutmeg.