Cabrillas with Celery Essense
Submitted by Tdupe
Poached cabrilla fish medallions served over braised celery bulb with a fragrant court bouillon, pickled ginger and carrot ribbons. A refined seafood main course with clean, elegant flavors.
YIELD
8 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis is restaurant-caliber cooking brought home to your kitchen.
Cabrilla (also known as sea bass) gets gently poached in a homemade court bouillon built from shrimp shells, white wine, and aromatics. The result is tender, flaky medallions that practically melt on your tongue.
The real star here is the celery essence: whole celery bulb braised low and slow with lemongrass and thyme until it surrenders into something silky and deeply savory.
Pickled ginger and carrot ribbons steeped in hot rice wine vinegar add a bright, tangy contrast that lifts every bite.
Chef Tips
- Build your court bouillon with care. Those shrimp shells add a depth of flavor that water alone can never achieve.
- Don’t rush the celery braise. The longer it goes, the more concentrated that essence becomes.
- Poach the cabrilla gently. Five minutes is all you need. Overcooked fish is the enemy of elegance.
- Steep the ginger and carrot ribbons a full hour for the best pickled punch.
Ingredients
Directions
First prepare the peeled and thinly sliced wide ribbons of ginger and carrot by steeping them in hot rice wine vinegar.
Allow them to set at room temperature for one hour until service.
Prepare court bouillon with large dice of celery, onion, carrot, lemon, shrimp shells and spices.
Add three cups of water and white wine.
Simmer with cover for 30 minutes and strain liquid into 12 inch sauce pot; ready for poaching cabrilla.
Reserve.
While court bouillon is simmering prepare celery essense by placing the thyme sprigs, white wine, water, lemon grass and celery bulb wedges in a 6 inch heavy gauge sauce pot with lid and slowly braise for 45 minutes.
The celery bulb will be tender and a celery essense liquid will be prepared for the sauce.
Adjust taste with salt and white pepper.
Cabrilla medallions are then poached lightly for 5 minutes in the court bouillon.
Next, blanch the hearts of celery very lightly to bring out the flavor and color.
Reserve court bouillon.
Place the braised celery bulb in the center of plate.
Shingle the poached cabrilla medallion atop towards the base of the plate.
Garnish with heart of celery and place strained carrot and ginger ribbons above the celery bulb.
Serve immediately.
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