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