Chaud froid sauce made from celeriac
Based on a recipe by Lucas Rive, Lucas Rive restaurant, Hoorn, the Netherlands.
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Ingredients
|
200 |
g |
celeriac |
|
250 |
ml |
single cream |
|
2 |
leaves |
gelatine |
|
|
|
celery salt |
Preparation method
- Coarsely chop the celeriac and boil together with some celery salt in the single cream until cooked. This will take approximately 20 minutes. Use a knife to check that it is cooked.
- Purée in the blender and pass through a fine-meshed strainer.
- Soak the gelatine in cold water.
- Take 200 g of the still warm celeriac purée and dissolve the soaked gelatine in it.
- Use the rest of the celeriac purée for another purpose or adapt the quantities in the recipe.
Serving suggestions
- Use to coat poached poultry or white fish.
- Or serve, for example, with scallops and samphire.