San Pedro fish, black sesame and crunchy rice

Ink and black sesame puree
Peel the celeriac and cut it into similar pieces of about 2.5 cm x 2.5 cm. In a pot, pour the water, milk and a pinch of salt.
Cook until the celeriac is tender.
Set aside and drain in a colander.
Add the cuttlefish ink.
Mix thoroughly until the celeriac is reduced to a liquid puree.
Add the black sesame paste.

Crispy rice
Cook the rice in a pot with a little salt.
When the rice is well cooked, drain and sprinkle the rice on a baking sheet taking care to place a greaseproof paper before.
Cook in the oven at 90 ºC for 3 hours.
Put frying oil in a pan at 170 ºC.
Fry and drain the rice grains and place them on absorbent paper.

Sauce
Chop the onions and shallots.
Put a knob of butter with 50% salt in a saucepan and melt it gently.
Add the white wine.
Let it cook until the white wine is almost completely reduced.
Add the diced butter and mix continuously with a whisk.
Add the Noilly Prat.
Add the thyme and the chopped garlic, leave to infuse for 15 minutes.
Season with salt and pepper.
When the sauce has a good consistency, strain it through a chinois and reserve it in a pot.

San Pedro fish
Season the San Pedro fish with salt only (no pepper). Take a frying pan and add olive oil.
Wait for the pan to smoke with wisps of white smoke (not bluish). Place the San Pedro fish fillet on the skin side of the pan, wait 10 seconds and then turn off the heat. Cover, do not touch it any more and wait approximately another 3 or 4 minutes until the top of the fillet is well cooked.

Plating
With the help of a soup spoon and in small quantities, sprinkle a large white dish with the ink puree.
Place the San Pedro fish fillet, leaving the crispy skin visible.
Mix the sauce with the help of a blender by dipping and skimming off the top foam with a soup spoon.
Sprinkle with grains of crispy rice.