That is the appetizer I ready for Christmas dinner this 12 months. It was very loosely impressed by a dish I loved at Michelin-starred Bistro de la Mer in Amsterdam. The flavour mixture is sort of distinctive however works very nicely. 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 disadvantage of this dish is that it’s fairly finicky to plate, but it surely does look nice and could 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 combined 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 prove cooked via (test 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 one more use, resembling this pasta dish. Season the celeriac rings evenly 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 components in a blender…
…and mix till clean.
To assemble the dish, place a celeriac ring on a plate and prepare the shrimp on high. Level the fatter facet 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 could be served without delay or refrigerated, however then take it out of the fridge no less than half an hour earlier than serving to permit it to come back to room temperature.
Wine pairing
When you like to begin the meal with a glowing wine like a Champagne, it will definitely pair nicely with that (as nearly something pairs nicely with Champagne). A pleasant Chardonnay resembling a white Burgundy may also work very nicely.
