olive oil, salt, pepper, nut meg, one clove of garlic, maple syrup to season to taste
1 cup of cream
1/8 l Sauvignon blanc
Coat fillets of Alpenlachs with flour and salt.
Peal celery bulbs and cut into cubes of 1 cm. Simmer with 2 table spoons of olive oil, cream, salt, pepper and nut meg until al dente.
Cut root celery into slices of ½ cm.
Chop leek thinly and sautée lightly. Deglaze with Sauvignon blanc and reduce. You may add a mashed clove of garlic. Add slices of root celery and sautée aswell. Season to taste with salt, papper and perhaps a tiny splash of maple syrup.
Fry fillets shortly over high heat, skin side down. If necessary weigh down with a meat tenderizer, plate or lid. Turn, reduce heat, add parsley, garlic, chopped celery green. Pepper to taste and swirl in butter. Serve immediately with the both types oof celery and, if you like, potatoe wedges.