(*) best rosemary, parsley, basil and thyme or chervil For the puree cook peeled potatoes in salted water, steam and press or mash. Cut the peeled celery into pieces and also soften. Then mix with whipped cream and butter, also mash and mix with the potato mixture. Season well with salt, sugar and freshly ground pepper and perhaps round off with a small dash of truffle oil.
Cut the carrots into narrow strips, blanch in salted water and rinse in iced water. Later, toss them in a frying pan with a little butter.
Pluck the kitchen herbs from the stems and prepare them in a hand blender with oil to a fine paste. gradually add white wine, juice of one lemon and fish stock. Transfer to a saucepan and heat with butter, crème fraîche and whipping cream, seasoning well with salt and freshly ground pepper.
Acidify the fish with the juice of one lemon, season with salt and turn it in flour on the other side. Sauté the fish in olive oil with a sprig of rosemary on the skin side just briefly, turn to the other side and cook in the heated stove at 175 degrees.
Serving: In the center of the plate, form a small bit of puree, spread the carrot strips evenly on top, place the fish and pour the herb foam around it.
Drink: As a drink Marcus Heller recommends a semi-dry white wine from