Fish in Crazy Water

Preparation:

Preparation: With a drizzle of oil, the crushed garlic, basil and tome, heat everything up, then add the skinless tomatoes cut into pieces, heat everything up for a while, add the pachino tomatoes with the skin on, cook for a a little for cooking, add water to the pan about a glass, if you have sea water better. Fillet the fish, salt it lightly when the seasoning is almost ready add the fish. Cut the celeriac into small squares, put it in a pan, cover with milk, bring to the boil, blend, spread the celery cream on the toasted bread slices, forming a millefeuille, serve the fish fillets, gravy and bread millefeuille.