Celeriac quenelles with prawn tails

Published on 15 October 2015

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Ingredients and method

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INGREDIENTS FOR 2 PEOPLE
500 g celeriac
24 prawn tails
30 g butter
3/4 tablespoons extra virgin olive oil
Half a small glass Martini Dry
Chives
Celeriac
I peel celeriac.

I chop.

I boil in plenty of salted water for 10/12 minutes.

I drain, reserve cooking water and blend with salt, pepper and 2/3 tablespoons extra virgin olive oil.

I make a firm purée, thinning with cooking water if stiff, add chives and blend a few more minutes.

I cover purée in a bowl and set aside.

I shell and devein prawn tails.

I immerse in boiling water for 2 minutes and drain.

I melt a generous piece butter, add prawns, salt, pepper and chives, deglaze with Martini and sauté a few minutes.

I keep warm.

I microwave purée to warm and shape quenelles with two spoons.

I arrange on plates, add prawns and sauce and garnish with chives.

For a starter, serve 2 quenelles; increase for a main course. Serve hot.

Original source: https://incucinaconlilly.com/2015/10/15/quenelle-di-sedano-rapa-con-code-di-gamberi/

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