Wash the parsley, dab dry and remove the leaves. Finely puree 1 1/2 tbsp. oil and parsley, season with salt, set aside
Peel, wash and cut the celery into pieces. Cook the celery in boiling salted water for about 15 minutes. In the meantime, wash the meat, pat dry and sprinkle with paprika, rosemary and salt. Heat 1/2 tbsp. oil in a small, coated pan. Fry the meat for approx. 8 minutes, turning it over. Remove and sprinkle with pepper.
Drain the celery, add the butter and mash to a puree, season with salt and nutmeg. Serve the puree and chicken filet. Pour parsley oil over the celery puree. Garnish with parsley if desired