Chaud-froid of dab and celeriac

The earthy notes combine fantastically with the dab and the texture of the chaud-froid produces a pleasant sensation in the mouth.

Chaud-froid of dab and celeriac

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fillet of dab









gelatine leaves



celery salt



salt and pepper



olive oil

Preparation method

  • Salt and pepper the dab and add a dash of olive oil.
  • Place the fish in a vacuum sealer bag and, if desired, add a drop of white truffle essence.
  • Pull vacuum and prepare in a combi-steamer or hot water bath at 52°C. Cook for 20 minutes. Then chill at 2°C.
  • Put the celeriac in a pan with the cream and celery salt and gently cook for approx. 20 minutes.
  • Purée the celeriac and pass through a fine-meshed strainer.
  • Mix the warm celeriac purée with the soaked gelatine leaves and, if desired, season to taste.
  • You can leave the dab a natural colour or brown slightly with a kitchen blowtorch.
  • Use a piping bag to pipe the celeriac onto the fillet of dab.

Serving suggestions

  • As part of a starter, e.g. with a tartare of scallops and shaved truffle.
  • As an entremets course or as part of a main dish, e.g. with components of butterhead lettuce, leek, celeriac or potato.

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