Ingredients for puree:
Peel the celeriac and cut into walnut-sized cubes. Melt most of the butter in a saucepan. Add the celery cubes and brown briefly. Season with salt and sugar. Lower the heat and cover the pot with a lid. Simmer celery over low heat for 1 hour, stirring occasionally. Process into a fine puree in a blender or hand blender. Stir in a little cold butter and season with salt if necessary.
Ingredients for the flowers:
Wash the flower shoots well and remove the withered leaves. Split the small heads lengthwise with a knife. Heat sunflower oil in a pan and briefly fry the florets. They have a short cooking time and should still be crunchy. Season with a little 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 fillet and lime zest. Cook the fish slowly at a low temperature. Spoon the fat over the fillets. The fish should not be overcooked, it should remain juicy and transparent inside.
Transfer the fish fillets to plates, spoon in a generous amount of celery puree and spread the roasted cabbage over the fish.