Céleri-rave glacé au miso avec céleri mariné
, sauce au beurre de céleri, filets de pamplemousse et chou palmiste frit
Céleri-rave glacé au miso avec céleri mariné30 minutes
Ingrédients
- 1 celeriac
- 2 stalks of celeriac
- 1 onion, preferably shallot
- 3 cloves of garlic
- 1 bay leaf
- 5 peppercorns
- 2 slices ginger
- 1.25 litres of water
- ½ dl white wine vinegar
- ½ dl sugar
- 120 g butter + 1 tsp
- 1 tbsp light miso
- Juice from ½ lemon
- 1 (bunch) palm cabbage
- Salt and pepper
À vous de jouer
- Peel the celeriac and rinse the worst of the dirt off the peels under cold running water.
- Then place the peels in plenty of cold water until the dirt has been removed and the peels are clean.
- Change the water a few times if necessary.
- Drain the water and add the peels, celery, 1 roughly chopped onion, 2 cloves of garlic, bay leaf, peppercorns, ginger, ¼ tsp salt and 1 litre of water to a sauté pan and cook until about 1 dl of
- liquid remains.
- (approx. 20-30 min).
- Make a jam from ½ dl water, ½ dl sugar, ½ dl white wine vinegar and a little salt.
- Divide the peeled celeriac into 4 wedges.
- Cut thin strips (cruditees) from the "pointed" side of the mandoline until all four boats have a nice and even surface.
- Add the celery strips to the pan with the pickling liquid, stir a few times and switch off the heat.
- The celery cannot be left to soak for too long.
- Fry the celeriac on the cutting surface in a preheated pan in neutral oil.
- Remove the celery from the pan and add 2 dl water, 50 g butter and 1 tbsp light miso.
- Whisk together until smooth and return the celery to the pan with the miso butter.
- Bake the celery in a preheated oven at 200°C for 20-30 minutes (until the core temperature reaches 80°C), turning every 5 minutes.
- Strain the celery stock and add the juice from ½ lemon
- Then whisk in 100 g of cold, cubed butter a little at a time.
- Flavour with salt and lemon juice if necessary.
- The sauce can be kept warm on the lowest heat, but keep an eye on it.
- Cut the peel off the grapefruit and cut the fillets free
- Fry the palm cabbage on a very hot pan in a little neutral oil
- When the cabbage starts to collapse, add 1 clove of crushed or finely chopped garlic, 1 tsp butter, salt and pepper, toss together a few times and remove the cabbage from the pan.
- Place 2 pieces of celeriac on each plate along with 2-3 grapefruit fillets and some loosely distributed pickled celeriac. Top with the palm cabbage and finally the sauce.
