To prepare the celeriac puree, in a saucepan, cover the celeriac with water and season with salt. Bring to boil and cook until tender.
Drain thoroughly and place in food processor. Whilst blending add cream to form a smooth, thin puree and keep warm.
Prepare the shallots and runner beans, blanch the beans in boiling water and refresh in iced water, before draining. Set aside.
Place the shallot rings in a saucepan and cover with cold water. Add sugar to sweeten the water.
Bring to simmer and cook until tender. Remove from the heat, cool down and drain.
Reduce CHEF All Natural Chicken stock by half, add CHEF Red Wine sauce and cook for about 10 min. Add the rosemary and infuse for 5 minutes.
In a hot pan, sauté the bacon until crisp and golden. Add in the chicory, drained sweet shallots and runner beans. Cook until the chicory starts to wilt and the rest is warm.
Pan fry the fish until just cooked, season and squeeze over the lemon juice. On a warm serving plate place a spoon of the purée, a pile of the runner bean mixture and top with the fish.
Pour some of the sauce around and serve a little extra at the table.