Instructions

Peel the celery and potato and cook in salted water. Heat the oil in a tall pot. Dry the fillets, season them with salt and roll them in flour. Deep-fry the chips in hot oil and place on a paper kitchen towel when done to drain off the excess oil. Drain the cooked celery and potato and mash them into a purée with some butter and warm milk added. If it feels stringy because of the texture of celery, mix it briefly with a hand mixer. Season with salt. Serve the purée on a plate, drizzle with hazelnut oil, sprinkle with some toasted hazelnuts, add the chips and some crema aceto.

Ingredients:

• 500 g “Panona Mare” carp fillet
• flour
• 0.5 L vegetable oil
• 1 larger celery
• 2 potatoes
• butter
• 0.5 dL milk
• crema aceto
• toasted hazelnut
• hazelnut oil
• salt