|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|
|Freshly ground black pepper|
|1 pounds||Lump crab meat, picked over|
|2 pounds||Whole celery root, peeled,|
|And cut into 2 by 1-inch|
|1 cup||Bread crumbs|
|2 cups||Chiffonade of assorted baby|
|2 ounces||Parmigiano-Reggiano cheese,|
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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