Sculpin with beets and celery in a red wine jus

Ingredients

• For the pan-fried sculpin:
• 1,250 kg (2.75 lb) sculpin (whole)
• 80 g (1/6 lb) unsalted butter
• 1 pinch salt
• For the beet-flavoured fish jus:
• Sculpin trimmings
• 20 ml (1 Tbsp) canola oil
• 100 g (¼ lb) celery
• 100 g (¼ lb) French shallot
• 1 pinch thyme
• 50 ml (¼ cup) red wine
• 1 l (4 cups) chicken stock
• 200 ml (¾ cup) beet juice
• For the glazed beet:
• 1 red beet
• 30 g (1 oz.) salt
• For the marinated beet:
• 1 1 yellow beet
• 250 ml (1 cup) cider vinegar
• 100 ml (⅜ cup) water
• 100 g (¼ lb) sugar
• 1 pinch caraway seeds
• 1 pinch pepper
• For the fresh pasta:
• 180 g (⅜ lb) flour
• 2 eggs
• 2 egg yolks
• 1 pinch salt
• 3 ml (½ tsp) olive oil
• For the filling:
• 300 g (2/3 lb) ricotta
• 1 yellow beet
• 100 g (¼ lb) cremini mushrooms
• 1 pinch salt
• 25 g (1 oz.) Parmesan
• 30 ml (⅛ cup) canola oil
• For the celery root purée:
• 1 kg (2.2 lb) celery root
• 150 g (⅓ lb) unsalted butter
• 500 ml (2 cups) milk
• 250 ml (1 cup) heavy cream (35%)
• For the fermented celery root:
• 1 kg (2.2 lb) celery root
• 1 pinch salt
• 20 ml (1 Tbsp) water

Preparation

For the pan-fried sculpin

For the beet-flavoured fish jus

For the glazed and marinated beets

For the fresh pasta

For the filling

For the celery root purée

For the fermented celery root