Ingredients:

• Sea Bass Fillets
• 3 tbsp Olive Oil
• Salt & Pepper
• ½ Celeriac
• 1 cup Heavy Cream
• ½ cup Milk
• 3 tsp Unsalted Butter
• 4 tsp Red Quinoa
• ½ Lime
• 1 Tomato
• Parsley
• 2 Stems Fresh Thyme

Method: 

• Pat dry the sea bass fillets and lightly score the skin.
• Panfry the fillets with olive oil for 2-3 minutes each side and season with salt and pepper. Before serving, add butter and let it melt.

For the Quinoa:

• In a pot, boil water and add the quinoa with a stem of fresh thyme for 11 minutes.
• Once it’s done, panfry with butter and salt before serving.

For the Celeriac Mash:

• Peel and slice the celeriac in even pieces. Boil in a pot with milk, heavy cream and the remaining thyme stem, for 25-30 minutes.
• Once boiled, run them through a colander and add the celeriac in a blender. Kep the broth and add it slowly to the blend in order to perfect your mash.
• Serve the fillets, the celeriac mash, and the quinoa with diced tomato and lime.