That is the appetizer I ready for Christmas dinner this yr. It was very loosely impressed by a dish I loved at Michelin-starred Bistro de la Mer in Amsterdam. The flavour mixture is kind of distinctive however works very effectively. The earthy celeric, shrimp, and shii take mushrooms are contrasted by the celery French dressing and the dish is excessive in umami flavors. The one downside of this dish is that it’s fairly finicky to plate, but it surely does look nice and will be ready utterly upfront.
XO sauce is a sauce from Hong Kong of dried scallops with oil and chillies, however for some cause the model with scallops is now unlawful to be imported in Europe and so it’s made with shiitake mushrooms and soy paste as an alternative.
Elements
Serves 8
- 1 celeriac
- 200 grams (7 oz) peeled and deveined gray shrimp
- 3 Tbsp XO shiitake sauce
- celery salt (salt blended with floor celery seed; substitute common salt)
- olive oil
For the French dressing
- 5 Tbsp additional virgin olive oil
- 2 Tbsp white wine vinegar
- 1 hard-boiled egg
- 1 tsp mustard
- 25 grams celery leaves (substitute flat leaf parsley)
- 1/4 tsp celery salt (substitute common salt)
- fresly floor white pepper
Directions
Preheat the oven to 200C/400F. Peel the celeriac, slice it very thickly (about 1.5 cm or 1/2 inch) and brush the slices however olive oil. Prepare them on a baking sheet lined with oven paper in a single layer.
Roast within the oven at 200C/400F for about half-hour, turning them about quarter-hour. The celeriac ought to end up cooked by (examine with a fork) and golden brown. Enable to chill off.
Use cookie cutters with a diameter of 8 cm (3 inches) and 5.5 cm (2 inches) to chop rings out of the celeric.
Reserve the remaining celeriac for an additional use, corresponding to this pasta dish. Season the celeriac rings flippantly with celery salt.
Place the XO Shiitake sauce in a sieve…
…urgent down with a spoon to pressure out the oil.
To make the French dressing, place the entire elements in a blender…
…and mix till easy.
To assemble the dish, place a celeriac ring on a plate and organize the shrimp on high. Level the fatter aspect of the shrimp outwards.
Brush the shrimp with the oil filtered from the XO mushroom sauce.
Place a line of XO mushrooms on high of the shrimp. It could be useful to make use of pincers for this.
End with a tablespoon of French dressing within the middle. The dish will be served directly or refrigerated, however then take it out of the fridge no less than half an hour earlier than serving to permit it to return to room temperature.
Wine pairing
Should you like to start out the meal with a glowing wine like a Champagne, it will actually pair effectively with that (as virtually something pairs effectively with Champagne). A pleasant Chardonnay corresponding to a white Burgundy can even work very effectively.
