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Categories:
ginger root carrots rice vinegar cabrillas onions bay leaves white peppercorns salt white wine water celery stalks stems
Viewed: 12 - Published at: 5 months agoIngredients
- 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
Method
- 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 inch 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 inch 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.
