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Cabrillas with Celery Essense

 

16

Yield

8

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

1 each ginger root
peeled, diced
*
2 large carrots
sliced
8 ounces rice vinegar
12 each cabrillas
*
1 medium onions
2 each bay leaves
pieces
*
1 teaspoon white peppercorns
*
1 teaspoon salt
3 cups white wine
*
12 ounces water
12 each celery heart
stems and leaves
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 105g (3.7 oz)
Amount per Serving
Calories 180% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 311mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 61% Vitamin C 3%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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