Sauteed Chilean Sea Bass Served with Celery Root Mashed Potatoes and Leffe Blond Beurre Blanc

Name: Sauteed Chilean Sea Bass Served with Celery Root Mashed Potatoes and Leffe Blond Beurre Blanc
Ingredients: 1/4 pound potato, cut into large dice; 1/4 pound celery root, cut into large dice; 2 tablespoons cream; 1 teaspoon butter; Grating nutmeg; 1/2 bunch spinach, washed thoroughly and dried; 2 ounces butter; 1 ounce clarified butter, for sauteing; 1 ounce olive oil, for sauteing; 1 (8 ounce) Sea Bass fillet; Salt and freshly ground black pepper; Flour, for dredging; 1 ounce blond beer; 1 shallot, sliced; 1 sprig rosemary; 1 sprig thyme; 1 teaspoon red wine vinegar; Dash cream; 2 tablespoons butter, cut into small pieces; North Sea Grey shrimp, poached and diced; 1 tomato, diced; Chives, for garnish; Rosemary, for garnish