Cabrillas with Celery Essense

Name: Cabrillas with Celery Essense
Ingredients: 1 each ginger root sliced; 2 large carrots sliced; 8 ounces rice vinegar; 12 each cabrillas; 1 medium onions; 2 each bay leaves; 1 teaspoon white peppercorns; 1 teaspoon salt; 3 cups white wine; 12 ounces water; 12 each celery stalks stems only

11 ingredients

10 steps

Ingredients

1 each ginger root sliced
2 large carrots sliced
8 ounces rice vinegar
12 each cabrillas
1 medium onions
2 each bay leaves
1 teaspoon white peppercorns
1 teaspoon salt
3 cups white wine
12 ounces water
12 each celery stalks stems only

Directions

1

First prepare the peeled and thinly sliced wide ribbons of ginger and carrot by steeping them in hot rice wine vinegar.
2

Allow them to set at room temperature for one hour until service.
3

Prepare court bouillon with large dice of celery, onion, carrot, lemon, shrimp shells and spices.
4

Add three cups of water and white wine.
5

Simmer with cover for 30 minutes and strain liquid into 12 inch sauce pot; ready for poaching cabrilla.
6

Reserve.
7

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 inch heavy gauge sauce pot with lid and slowly braise for 45 minutes.
8

The celery bulb will be tender and a celery essense liquid will be prepared for the sauce.
9

Adjust taste with salt and white pepper.
10

Cabrilla medallions are then poached lightly for 5 minutes in the court bouillon.