Smoked whitefish or sea bass

Ingredients

→ 50 G FRESH CELERY ROOT
→ 50 G OF BOILED CARROTS
→ 50 G PARSLEY
→ 400-500 G SMOKED WHITEFISH OR SEA BASS
→ 250 G OF MAYONNAISE

Remove the skin from the smoked whitefish or sea bass, cut the fillet from the vertebral bone and cut out the rib bones. 

Place the fish on a porcelain dish or small plate and garnish with small sprigs of parsley, finely chopped celery root, and stars (or circles) of boiled carrots. Separately, serve mayonnaise to the fish.