Cabrillas w/celery essense~ pickled ginger &
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Cabrillas w/celery essense~ pickled ginger &
  Ginger    Seafood  
Last updated 6/12/2012 12:42:23 AM. Recipe ID 1377. Report a problem with this recipe.
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      Title: Cabrillas w/celery essense~ pickled ginger &
 Categories: Seafood
      Yield: 12 Servings
      1    Ginger stem root; peeled,
           -thinly sliced in ribbons
      2 lg Carrots; peeled, thinly
           -sliced in ribbons
      8 oz Rice wine vinegar
     12    Cabrilla medaliions, 3 oz ea
      1    Celery stem
      1    Carrot piece
      1 md Onion
           Shrimp utilized from entree
      2    Bay leaf pieces
      1 ts White peppercorns
      1 ts Salt
      1    Lemon piece, cut in half
      3 c  White wine
      6    Fresh thyme sprigs
     12 oz Water
      1    Lemon grass stem
      2    Whole celery bulbs, cleaned,
           -cut into sixths
     12    Heart of celery stems with
  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"
  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" 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.
  Number of servings: 12. Preparation time: 1 hour.

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Recipe ID 1377 (Apr 03, 2005)

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