Cut the monkfish in bites.
Wrap the bite with a slice of speck and flour slightly. In a pan put a bit of butter, some rosemary and let it all melt, browning the bites until they becom golden brown on both sides for some minutes.
Once browned, lower the heat adding a ladle of water, cover with a lid and cook for 15 minutes.
Separately clean and cut the celeriac and boil for 20 minutes.
Once ready, reduce it to a puree by adding butter, salt and pepper.