ROAST QWEHLI® CARABINEROS, BORDIER YUZU BUTTER EMULSION AND ROAST CELERY

• 6 XXL Qwehli^® carabineros
• 1 celeriac root
• 2 celery stems
• 2 leeks

Yuzu emulsion:

• 200 g Bordier yuzu butter
• 50 g yuzu purée
• 20 g white wine
• 9 egg yolks
• 70 g cream

YUZU EMULSION

Make a hollandaise sauce: place all the ingredients in a Thermomix^® bowl. Leave to cook for 15 min at 85°C, season with salt then place in a siphon with two gas cartridges. Keep warm.

COOKING

Place the peeled celeriac to cook in a steam oven for 1½ hours then cut into attractive slices ready to be seared on a plancha grill.

Blanche the leeks in well-salted water then sear on the plancha grill.

CELERY OIL

Make a celery oil using the celery stems blanched in salted water then quickly cooled. Blend with grapeseed oil and filter through a muslin.

Shell the carabineros and sear on the plancha grill. Season.

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