4 pieces of Greenland halibut loins, 140-160 g each
Salt and pepper to season
Steam the fish in oven at 80 degrees C for 8-10 minutes.
Cut out circles of celeriac and beet root with a round cookie cutter, boil the leftover beets in water and boil the celeriac in water with milk to keep the white colour. Strain and blend each into a smooth purée, adding the boiling water to obtain the right consistency. Add butter to make it more creamy and season to taste with salt and pepper. Poach the cut-out root vegetables. Peel off the brussel sprout leaves and blanche them in boiling water.
Plate a teaspoon of each purée and place a lid on top of it to create a vacuum. Gently lift the lid to create the marbled pattern. Plate the fish and garnish the dish with cut-outs of beetroot, celeriac and decorate with frisée salad.