Marinated celery with vadouvan and vanilla
Vanilla and vadouvan are fermented spices. Combined with the celery, this gives the dish a sensual Asian taste sensation.
Creation by Dennis Middeldorp, Sense* restaurant, ‘s-Hertogenbosch, the Netherlands.
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Ingredients
|
1 |
|
celery |
|
300 |
ml |
white wine |
|
300 |
ml |
fond de volaille |
|
½ |
|
lime, zest |
|
1 |
|
vanilla pod, split lengthwise |
|
2 |
tbsp |
vadouvan |
|
25 |
g |
sugar |
|
2 |
whole |
lime leaves |
Preparation method
- Clean the celery and cut into equal-sized pieces.
- Make stock from the other ingredients and allow to infuse for fifteen minutes.
- Add the celery and cook on a low heat until al dente (ten minutes).
- Leave the celery to cool in the liquid.
Serving suggestions
- Perfect as a vegetarian component and excellent combined with crustaceans and shellfish.