Ingredients for the puree:
Peel the celery and cut into walnut cubes. Melt most of the butter in a saucepan. Add the celery cubes and sauté briefly. Season with salt and sugar. Reduce heat and cover the pot. Bras celery little for 1 hour, stirring occasionally. Process in a blender or with a hand mixer to a fine puree. Add a little cold butter and season with salt if necessary.
Ingredients for Flowering Shoots:
Wash the flower buds well and remove withered leaves. Halve the heads lengthwise with a knife. Heat the sunflower oil in a pan and briefly sauté the flower sprouts. They have a short cooking time and should still be crispy. Season with a pinch of salt and drain on kitchen paper.
Ingredients for fish:
Clean the fillets and remove the bones and skin. Cut into slices about 2 cm thick. Wash the limes and peel or grate the peel into thin strips. Heat sunflower oil and butter in a pan. Add fillets and lime box. Slowly cook the fish at a low temperature. Pour the fat over the fillets with a spoon. Do not overcook the fish, it must remain juicy and transparent inside.
Place the fish fillets on plates, use spoon to spoon in a generous cup of celery puree and spread the roasted cabbage over the fish.