Cabrillas W/celery Essense, Pickled Ginger & Carrot Ribbo

Ingredients

1 slice ginger stem root
2 slices carrots
230 ml rice wine vinegar
12 cabrilla medaliions
1 celery stem
1 carrot
1 onion
2 bay leaf
3 gr peppercorns
3 gr salt
1 lemon
700 ml wine
6 thyme sprigs
350 ml water
1 lemon grass stem
2 celery bulbs
12 slices heart of celery stems with
12 sauce pot
6 gauge sauce pot with lid

Instructions

liquid will be prepared for the sauce. Adjust taste with salt and white pepper. Cabrilla medallions are then poached lightly for 5 minutes 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.