Dried celeriac
Vary this component by using a different type of stock, such as a poultry or vegetable stock. Creation by Olly Ceulenaere, Publiek restaurant, Ghent, Belgium.
Ingredients
| — | celeriac |
| — | prawn stock |
Instructions
- Peel the celeriac and cut into slices approximately 1mm thick.
- Deep-fry the slices at 140°C until done.
- Drain the slices on paper towels.
- Dry the slices in an oven set to 70°C for at least six hours.
- Store in an air-tight container with silicone granules.
- Hydrate the celeriac in prawn stock just before serving.
Serving suggestions:
- In a composition with celeriac, prawns, and walnut.
- In a composition with dashi and potato mousseline and eel.
- A perfect accompaniment to turbot served with parsley and beurre blanc.