Clean the fillets and cut each in 2 servings. If you have a vacuum device and a Roner, place the fillets in the special vacuum bags and add olive oil, garlic and the aromatic herbs coarsely chopped and follow the steps below. Alternatively marinate without the vacuum device and leave in the fridge until about to cook them.

Seal the bags tightly in the vacuum device and place into the Roner at 60 degrees Celsius for 1 hour. Then cool in ice water and leave in the fridge until ready to use.

Season with salt and pepper and cook on the grill or in the pan.

Peel the celeriac and chop in irregular pieces. Add into a sauce pan with the milk and season with salt and pepper. Cut the vanilla sticks in half, remove the seeds with a small knife and add to the milk together along with the pods. Simmer for a quite some time until the celeriac is soft enough.

Then, strain and mix in a blender along with the butter and then strain through a chinois.

Wash the potatoes and boil them until soft.

Leave to cool and cut into quarters.

Fry in a fryer until golden brown.

Sauté the chopped onion, the potatoes, the garlic in the pan, season with salt and pepper and in the end add the chopped parsley.

Chop the vegetables into a uniform shape, mix with olive oil, salt and pepper and grill.

Sauté the onions, garlic, thyme and bay leaf in olive oil.

Finish with the molasses and the Mavrodaphne wine. Leave to boil until half is left (reduction).

Add the demi glace and simmer until about half left.

Strain the mixture through a chinois and finish with butter.