That is the appetizer I ready for Christmas dinner this 12 months. It was once very loosely impressed by way of a dish I loved at Michelin-starred Bistro de l. a. Mer in Amsterdam. The flavour aggregate is reasonably distinctive however works rather well. The earthy celeric, shrimp, and shii take mushrooms are contrasted by way of the celery French dressing and the dish is prime in umami flavors. The one downside of this dish is that it’s reasonably finicky to plate, but it surely does glance nice and will also be ready totally prematurely.
XO sauce is a sauce from Hong Kong of dried scallops with oil and chillies, however for some reason why the model with scallops is now unlawful to be imported in Europe and so it’s made with shiitake mushrooms and soy paste as a substitute.
Elements
Serves 8
- 1 celeriac
- 200 grams (7 oz.) peeled and deveined gray shrimp
- 3 Tbsp XO shiitake sauce
- celery salt (salt combined with flooring celery seed; replace common salt)
- olive oil
For the French dressing
- 5 Tbsp additional virgin olive oil
- 2 Tbsp white wine vinegar
- 1 hard-boiled egg
- 1 tsp mustard
- 25 grams celery leaves (replace flat leaf parsley)
- 1/4 tsp celery salt (replace common salt)
- fresly flooring white pepper
Directions
Preheat the oven to 200C/400F. Peel the celeriac, slice it very thickly (about 1.5 cm or 1/2 inch) and brush the slices however olive oil. Organize them on a baking sheet covered with oven paper in one layer.
Roast within the oven at 200C/400F for roughly half-hour, turning them about quarter-hour. The celeriac will have to end up cooked thru (take a look at with a fork) and golden brown. Permit to chill off.
Use cookie cutters with a diameter of 8 cm (3 inches) and 5.5 cm (2 inches) to chop rings out of the celeric.
Reserve the rest celeriac for some other use, corresponding to this pasta dish. Season the celeriac rings flippantly with celery salt.
Position the XO Shiitake sauce in a sieve…
…urgent down with a spoon to pressure out the oil.
To make the French dressing, position the entire components in a blender…
…and mix till easy.
To gather the dish, position a celeriac ring on a plate and organize the shrimp on best. Level the fatter facet of the shrimp outwards.
Brush the shrimp with the oil filtered from the XO mushroom sauce.
Position a line of XO mushrooms on best of the shrimp. It can be useful to make use of pincers for this.
End with a tablespoon of French dressing within the heart. The dish will also be served directly or refrigerated, however then take it out of the fridge no less than part an hour sooner than serving to permit it to return to room temperature.
Wine pairing
When you like to begin the meal with a glowing wine like a Champagne, this may for sure pair neatly with that (as virtually anything else pairs neatly with Champagne). A pleasant Chardonnay corresponding to a white Burgundy may also paintings rather well.
Leave a Reply