celery root fries with a crab ravigote

Categories
Emeril
Yield
4 servings
MeasureIngredient
1 cup Homemade mayonnaise
2 teaspoons Dijon mustard
  Juice of one lemon
½ cup Minced onions
1 tablespoon Minced shallots
1 teaspoon Minced garlic
¼ cup Pressed capers
1 tablespoon Chopped parsley
1 tablespoon Chopped chervil
1 tablespoon Chopped tarragon
  Salt
  Freshly ground black pepper
1 pounds Lump crab meat, picked over
  For cartilage
2 pounds Whole celery root, peeled,
  And cut into 2 by 1-inch
  Batons,
  Blanched
1 cup Flour
  Essence
Egg, beaten
1 cup Bread crumbs
2 cups Chiffonade of assorted baby
  Greens
2 ounces Parmigiano-Reggiano cheese,
  Grated

Preheat the fryer. In a mixing bowl, combine the mayonnaise, mustard, lemon juice, onions, shallots, garlic, capers, parsley. chervil, and tarragon. Mix until fully incorporated. Season with salt and pepper.

Combine the crab meat and ravigote together and chill. Season the celery root with salt and pepper. Season both the flour and bread crumbs with Essence. Lightly toss the celery root in the flour. Dip into the egg mixture, letting the excess drip off. Dredge the celery root in the bread crumbs, coating each side completely. Fry the fries until golden brown about 3 to 4 minutes, stirring occasionally for overall browning. Remove from the fryer and drain on a paper towels.

Season the fries with Essence. To assemble, cover the bottom of each plate with the greens. Spoon the ravigote in the center of each plate. Arrange the celery root fries around the ravigote. Garnish with the grated cheese.

Yield: 4 servings

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