Monkfish with Celery Puree and Apple Brandy

Cut a crunchy celery bulb into small pieces, sauté in a pan with olive oil, extinguish with a high-acid white wine and simmer until the vegetables are soft. Depending on how intense you want the celery flavor, pour off some of the liquid and supplement with fresh water. Blend, season with salt, pepper and a dash of vinegar. Rinse the capers and stir them into the puree together with a generous portion of apple brandy. Fry the fillets in a pan until crisp, removing the fins and mucilage and seasoning with cayenne pepper and salt. Arrange fillets on plates, spreading the celery puree all around and possibly drawing a “circle” with high quality olive oil. The puree can be served in combination with the olive oil as a sauce only or in larger quantities as a kind of soup. Garnish: fresh white breadDrink recommendation: apple brandy (Cox Orange) and fresh water.

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