Celeri remoulded by Laurent Mariotte
- Total time
- 20 h 9
- servings
- 6 servings
- Dish type
- Starter
Auto-translated · View original
Prep
20 h
Cook
9 min
Total time
20 h 9
Ingredients
Ingredients
- 1 1 celery rave
- 1 1 lemons
- 1 1 acid apple, Queen of Queens type
- 2 2 eggs
- 1 1 egg yolk
- 1 c. à soupe 1 tablespoons of mustard
- 25 cl 25 cl of sunflower oil
- 1 c. à soupe 1 tablespoons of white wine vinegar
- salt and pepper
Adapt this recipe to your allergy
Select an allergen: the affected components will be highlighted with their replacement.
This recipe is broken down into 2 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Peel the celery and gratify it with fine mandolin sticks.
- 2
Cut the celery with some salt and lemon juice.
- 3
Cook the two eggs in a pot of boiling water for 9 minutes.
- 4
Put them under cold water, skew and separate the white yolks.
- 5
Crush the egg yolks in a bowl to make them paste, add the raw egg yolk.
- 6
Add mustard and oil as a mayonnaise. Finish with vinegar. Salt, pepper.
- 7
Mix celery with sauce and store in the refrigerator for 30 minutes before serving.
- 8
Peel and cut the apple into sticks at the last minute, place on the remelade. Serve.
Source : marmiton
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!