We were working on a topping for fish. The elements were celery, apple and kohlrabi. We often cook fish in brown butter, finished and flavored with herbs. Brown butter has an incredible hazelnut flavor. To add additional hazelnut flavor, what better way than to use the nuts? We happened to have leaves of celery on our cutting board waiting for a purpose. We made the connection. We could roast the hazelnuts and combine them with chopped celery leaves. We dressed the mixture with salt and olive oil. The topping was bright and rich, nutty and herbaceous. It will become a staple idea in our kitchen, one that should be expanded upon with other nuts and herbs.