Cabrillas with Celery Essense

1. 1

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

2. 2

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

3. 3

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

4. 4

   Add three cups of water and white wine.

5. 5

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

6. 6

   Reserve.

7. 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. 8

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

9. 9

   Adjust taste with salt and white pepper.

10. 10

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

* Per serving · 4 servings · Values may vary.