Remoulade with celery root
Remoulade is a cold sauce based on mayonnaise with mustard, chopped herbs, gherkins, capers, etc. In this recipe well make a remoulade with chopped celery and serve with warm shrimps and cherry tomatoes.
Ingredients
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Celery root200 g
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Curry1/4 tsp
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Parsley- to taste
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Salt- to taste
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Lemon juice- to taste
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Egg yolks2 pcs
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Mustard1 tbsp
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Sunflower oil250 ml
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Shallot1 pcs
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Cherries5 pcs
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Cilantro- to taste
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Olive oil1 tbsp
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Black pepper- to taste
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Sugar1 pinch
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Shrimp6-7 pcs
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Orange juice1 tbsp
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Soy sauce2 tbsp
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Garlic1 clove
Steps
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1. Clean the celery from rough peel, cut out the core of a smooth parallelepiped and cut it into strips.
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2. Blanchere celery in boiling water, adding a little salt and lemon juice, for 30 seconds.
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3. Discard in a sieve, then spread on a napkin to get rid of the excess of moisture.
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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.
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5. Start to pour drops of oil, continuing to shake. When the body of a sauce begins to form, start to pour more oil.
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6. The sauce should be not too thick and not too liquid.
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7. When the sauce is formed, add lemon juice and curry.
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8. Chop parsley finely.
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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.
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10. Mix the sauce with celery.
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11. Cover with the film. Send to cold.
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12. Cut the cherry tomatoes in halves and fry lightely in olive oil with sugar and salt.
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13. Add roughly chopped shallot and chopped cilantro. Cook the onions leaving them a little crunchy.
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14. Fry shrimps in olive oil, previously heated with a clove of garlic.
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15. 16. Extract the shrimps from the pan, pour them with orange juice and soy sauce. Reduce the amount of liquid a little bit.
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16. Mix the finished sauce with shrimps.
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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.
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