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Add a photoПорций: 12
Ингредиенты
- 1 x Ginger stem root, peeled, thinly sliced in ribbons
- 2 lrg Carrots, peeled, thinly sliced in ribbons
- 8 ounce Rice wine vinegar
- 12 x Cabrilla medaliions, 3 ounce ea
- 1 x Celery stem
- 1 x Carrot piece
- 1 med Onion Shrimp utilized from entree
- 2 x Bay leaf pcs
- 1 tsp White peppercorns
- 1 tsp Salt
- 1 x Lemon piece, cut in half
- 3 c. White wine
- 6 x Fresh thyme sprigs
- 12 ounce Water
- 1 x Lemon grass stem
- 2 whl celery bulbs, cleaned, cut into sixths
- 12 x Heart of celery stems with leaves
Инструкции
- First prepare the peeled and thinly sliced wide ribbons of ginger and carrot by steeping them in warm rice wine vinegar. Allow them to set at room temperature for one hour till service.
- Prepare court bouillon with large dice of celery, onion, carrot, lemon, shrimp shells and spices. Add in three c. of water and white wine. Simmer with cover for 30 min and strain liquid into 12" sauce pot; ready for poaching cabrilla. Reserve.
- While court bouillon is simmering prepare celery essense by placing the thyme sprigs, white wine, water, lemon grass and celery bulb wedges in a 6" heavy gauge sauce pot with lid and slowly braise for 45 min. The celery bulb will be tender and a celery essense liquid will be prepared for the sauce. Adjust taste with salt and white pepper.
- Cabrilla medallions are then poached lightly for 5 min in the court bouillon. Next, blanch the hearts of celery very lightly to bring out the flavor and color. Reserve court bouillon.
- Place the braised celery bulb in the center of plate. Shingle the poached cabrilla medallion atop towards the base of the plate.
- Garnish with heart of celery and place strained carrot and ginger ribbons above the celery bulb. Serve immediately.
- Number of servings: 12.
- Preparation Time: 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 12 servings | |
| Calories 62 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 210mg | 9% |
| Potassium 130mg | 4% |
| Total Carbs 4.09g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.33g | 1% |
| Protein 0.28g | 0% |
