Celeri remoulded by Laurent Mariotte

Ingredients

For 6 servings

• •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

Method

1. 1.Peel the celery and gratify it with fine mandolin sticks.
2. 2.Cut the celery with some salt and lemon juice.
3. 3.Cook the two eggs in a pot of boiling water for 9 minutes.
4. 4.Put them under cold water, skew and separate the white yolks.
5. 5.Crush the egg yolks in a bowl to make them paste, add the raw egg yolk.
6. 6.Add mustard and oil as a mayonnaise. Finish with vinegar. Salt, pepper.
7. 7.Mix celery with sauce and store in the refrigerator for 30 minutes before serving.
8. 8.Peel and cut the apple into sticks at the last minute, place on the remelade. Serve.