Corolla of Celeriac and Sautéed Langoustines

By SEB_UK

This original, refreshing dish adds a touch of chic to a festive occasion.

Ingredients

• 8 langoustines,
• 2 shallots,
• 1 ActiFry spoon dry white wine,
• 3 ActiFry spoons white wine vinegar,
• 25 g/1 oz cold butter,
• 1 small celeriac (500 g/1 lb),
• 3 ActiFry spoons grape seed oil,
• 1 sprig thyme,
• Sprigs of chervil,
• 1/2 ActiFry spoon paprika,
• 1/2 glass shellfish or fish broth,
• Fleur de sel or fine sea salt,
• White pepper.

Details

Servings 4
Adapted from nutritiousanddelicious.co.uk

Preparation

Step 1

Prepare the butter sauce by bringing the finely chopped shallots, white wine and vinegar to a boil. Reduce by 1/3. Whisk in the cold butter little by little (tip: cut the butter in a small dice and keep in a bowls of ice water before whisking in). Set the sauce aside in a water bath.

Cut 4 thin corollas out of the center of the cereliac (around 8 mm thick). Cut the remaining celeriac in thin stips. Put the corollas in the ActiFry, pour in the oil and cook for 10 minutes. Remove and keep warm. Then cook the strips for 10 minutes. Remove and keep warm.

Cook the langoustines for 10 minutes. Season with salt, pepper, thyme and paprika. Remove and keep warm. Deglaze with the fish broth and reduce by half. Add this reduction to the butter sauce.

Garnish plates with the celeriac corollas and strips. Top with the langoustines and coat with butter sauce. Decorate with chervil sprigs.