Gastronomixs

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

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

500

g

fillet of dab

150

g

celeriac

1

dl

cream

2

 

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.

Previous page