Peel and cut the celeriac into large cubes. Then introduce it in a large volume of boiling water, add the lemon juice and cook until tender for about 20 minutes.
Meanwhile, peel and remove the seeds from the apples, dice them and brown them in a pan with 10 ml of extra virgin olive oil. Once the pieces are lightly toasted and tender, add a little pepper and add the walnuts kernels.
Drain the celery pieces and mash them until obtaining a coarse puree, then add the apple pieces, 40 ml of olive oil, the nutmeg and the walnut kernels.
Heat the puree in a saucepan and season if necessary. At the same time, in a pan add the Iberian prey fillets with 10 ml of extra virgin olive oil, add a pinch of salt on both sides and grill.
Serve the celeriac, apple and walnut puree with the fresh chopped parsley along with the grilled Iberian prey.
