If you haven't bought fillets, you will need to fillet your fish. There are 2 fillets on the top side and underside.
Start by trimming the edges so you are left with clean fillets.
Get a long, thin, and flexible/soft knife and make a cut along the bone in the middle. Cut at an angle down through the skeleton while cutting away from the bone in the middle. This way, you get all the fish off and free the fillet. Repeat in the other 3 places.
Place the fish on a cutting board and sprinkle salt on both sides. This is a gourmet salting that helps draw moisture out of the fish and firm up the flesh.
Set your water bath to 52 degrees Celsius (126 degrees Fahrenheit).
After 10 minutes of brining the fish, rinse them in cold water under the tap. This removes the salt and stops the brining process.
Serve the dish with cold-smoked shrimp, wood sorrel, and
pickled Jerusalem artichokes.
Dry the fish well (I always use a clean tea towel) and carefully place your fillets in a vacuum bag (If you do not wish to cook your lemon sole fillets sous vide, you can advantageously place them in an oven-safe dish lined with parchment paper after the gourmet salting/brining. Cook the fish for about 15 minutes at 160 degrees).
Put the bag in the water bath and cook the fish for 20 minutes.
Carefully take the fish out - it is very delicate, so use a spatula or similar to get it out. Pat it dry with a clean tea towel or paper towel and serve immediately.
New carrots with stems from the market are fantastic and they do not need to be cooked for very long.
Cut off the tops and bottoms. Brush them well under running water or peel them.
Cut them lengthwise and pat them dry.
Season with salt and pepper.
Heat a pan over medium-high heat (I used 10 out of 14 on my stove). Place the cut side down to get a nice sear. This takes 3-4 minutes.
Turn the carrots and give them another couple of minutes.
If you have fresh herbs, you can add rosemary or thyme during frying.
The key to a good purée is to cook the root vegetable until it's completely tender and not use all the liquid when blending it.
Cut your celeriac into small pieces. The smaller the pieces, the faster the cooking process. I cut them very small here (about 1x2 cm), which meant they only needed to cook for 10-15 minutes to become tender.
When they are tender (you can stick a knife through and they release without any problems), pour off the liquid (and save it). Now you can use an immersion blender or a regular blender. The important part is to blend the mash with a little bit of liquid. Slowly add more liquid and a bit of butter until it has a nice consistency. If it's not smooth, it's because you either blended it with too much liquid or your root vegetables weren't tender enough.
Season with salt and pepper.
