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1
Core and coarsely chop apples; process in a blender or food processor until liquefied. Strain through a fine sieve, reserving juice and discarding solids. Place juice in a small saucepan. Bring to a boil, reduce heat, and cook until liquid is reduced by half. Stir in vinegar and cream. Simmer 2 minutes, remove from heat, and set aside.
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2
Remove stems from kale, and cut into 2-inch pieces. Cook in boiling salted water 5 minutes; drain. Plunge in ice water immediately to stop the cooking process, drain, and set aside.
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3
Saute celery root in 1 tablespoon melted butter over medium heat 5 minutes or until tender, and set aside.
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4
Melt 1 tablespoon butter; add shallot and bacon. When bacon is almost crisp, add kale, and cook until thoroughly heated. Set aside.
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5
Score fish skin diagonally two or three times, and sprinkle with salt and pepper. Melt remaining 1 tablespoon butter in a cast iron skillet. Sear fish, skin-side up, until lightly browned. Press fillets flat with a metal spatula to prevent curling. Transfer skillet to oven, and bake at 350u00b0 for 5 to 7 minutes or until fish flakes easily with a fork.
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6
Arrange kale in the center of the plate; sprinkle celery root around kale. Top with fish, and spoon sauce around celery root.
