SIMPLY... CELERY !




INGREDIENTS (for 8 glasses)
2 celery stalks (to get 1.5 liter of juice)
3 granny smith apples
2 slices of smoked trout
1 little celery root
Olive oil
White balsamic vinegar
Table salt
Pepper mix spices
6 leaves of celery stalks
5g gelatine.

DIRECTIONS
Cut one apple in 4 pieces, and slice it thinly with the mandolin. Place it on a baking sheet and bake it at 360°F (180°C) for few minutes until dry and lightly gold. Remove from oven and reserve at room temperature.
In the bowl of the food processor, mix the celery stalks and drain through a chinois to get the juice. Cut other apples in small cubes (5mm / 1/6 inch). Prepare the galatine (if you use leaves, soften it in cold water). Add the celery juice in a pan, and bring it to a simmering boil. Add the gelatine and stir to combine. Pour the juice in glasses (2/3), and set aside. When the juice starts to thicken, add apple cubes and keep in the fridge for at least one hour.

Peel the celery root and grate it with a mandolin to get the shape of spagetthis. Slice the trout in thin strips. Put these ingredients together in a bowl, season it with olive oil, balsamic vinegar, pepper mix spices and salt. Combine delicately. Reserve in the fridge.

Top each glass with the trout and celery mixture, and finish with an apple petal. You can also decorate with a celery leaf.


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