Remoulade with celery root

Steps

• 1. Clean the celery from rough peel, cut out the core of a smooth parallelepiped and cut it into strips.
• 2. Blanchere celery in boiling water, adding a little salt and lemon juice, for 30 seconds.
• 3. Discard in a sieve, then spread on a napkin to get rid of the excess of moisture.
  
  
  
• 4. Shake up yolks in bowl with salt, pepper and mustard. Eggs can be previously cooked within a half to two minutes, this way the yolks will remain runny, but thermally processed.
• 5. Start to pour drops of oil, continuing to shake. When the body of a sauce begins to form, start to pour more oil.
• 6. The sauce should be not too thick and not too liquid.
  
  
  
• 7. When the sauce is formed, add lemon juice and curry.
• 8. Chop parsley finely.
• 9. Mix up the sauce, add chopped greens and pour a tablespoon of hot water (this will give the sauce a lighter texture). Mix actively.
• 10. Mix the sauce with celery.
• 11. Cover with the film. Send to cold.
• 12. Cut the cherry tomatoes in halves and fry lightely in olive oil with sugar and salt.
• 13. Add roughly chopped shallot and chopped cilantro. Cook the onions leaving them a little crunchy.
• 14. Fry shrimps in olive oil, previously heated with a clove of garlic.
• 15. 16. Extract the shrimps from the pan, pour them with orange juice and soy sauce. Reduce the amount of liquid a little bit.
• 16. Mix the finished sauce with shrimps.
• 17. Put a layer of celeriac with remoulade on the plate, then warm tomatoes with the shallots, then shrimps and, finally, decorate the dish with greens.