Recipe: Celery Root Fleurettes with Crabmeat and Herb Crustacean Reduction
- Celery Root Puree
- 2 cup celery root, peeled and diced
- 6 oz. milk
- 1 cup crabmeat
- 3/4 cup celery root puree
- 1 1/2 tsp basil
- 1 1/2 tsp tarragon
- 1 1/2 tsp Italian parsley
- 1 1/2 tsp chives
- 3 Tbsp chopped hazelnuts
- lemon juice
- 2 tsp butter
- 1/4 cup crabmeat
- 1 ea celery root
- 3/4 cup filling
- 1 ea egg
- 1 Tbsp flour
- 1/2 Tbsp grapeseed oil
- Lobster Stock
- 4 ea lobster heads, brain removed
- 3/4 cup butter
- extra virgin olive oil
- 1/2 cup onions, diced
- 1/2 cup carrots, diced
- 1/2 cup garlic, smashed
- 1/4 cup shallots, diced
- 1/4 cup celery, diced
- 1 tsp peppercorns
- 1 ea bay leaf
- 3/4 cup plum tomatoes, chopped
- 3 sprigs thyme
- 3 sprigs rosemary
- 5 oz. brandy
- 3 oz. white port
- 5 oz. chardonnay
- 1 1/2 qt. chicken stock
- lobster stock
- Herb Crustacean Reduction
- 2 tsp butter
- 1 tsp basil chiffonade
- 1 tsp tarragon chiffonade
- 1 tsp Italian parsley chiffonade
- 1 tsp chopped chives
- 1 oz. brandy
- 1 tsp lemon juice
- 1 pinch saffron
- 6 slices celery root, chiffonade
- 1 cup grapeseed oil
For the celery root puree
1. In a sauce pot, bring celery root and milk to a simmer and cook until tender.
2. Strain and reserve liquid.
3. Puree celery root in blender, using the reserved liquid to achieve smooth, thick puree consistency.
4. Season with salt, sugar and cayenne.
For the filling
1. Mix crabmeat, celery root puree, basil, tarragon, Italian parsley, chives and hazelnuts together.
2. Season with salt, sugar, cayenne and lemon juice.
For the crabmeat
1. Over low heat, melt the butter and warm the crabmeat.
For the fleurettes
1. Using a mandoline, slice 30 rounds of celery root very thinly, reserving 6 for the garnish.
2. In a pot with boiling, salted water, blanch the celery root rounds and then shock in ice water.
3. Using a 2 inch cutter (preferable fluted), cut the celery root.
4. Using 12 rounds of celery root, place 1 Tbsp of the filling in the center.
5. Whisk the egg and flour together and brush the edges of the celery root with it.
6. Place the remaining 12 rounds on top and press to seal.
7. In a non–stick sauté pan, heat the grapeseed oil over medium high heat and cook the fleurettes until brown, making sure to cook both sides.
For the lobster stock
1. In a mixer with the attachment, mash the heads with butter until smooth.
2. In a stock pot with extra virgin olive oil, cook the onions, carrots, garlic, shallots, celery, peppercorns and bay leaves until light golden.
3. Add the mashed lobster heads and stir immediately for approximately 1 minute until the liquid releases.
4. Cook until all liquid evaporates and lobster shells begin to pop.
5. Add tomatoes, thyme and rosemary and cook approximately two minutes.
6. Add brandy, white port, chardonnay and chicken stock and bring to a simmer for 25–30 minutes.
7. Strain through china cap and then a chinois.
8. Deglaze the lobster butter from the top and reserve for another use.
For the herb crustacean reduction
1. Reduce lobster stock to 1/3.
2. Add the butter, herbs, brandy, lemon juice and saffron.
3. Season with salt, sugar and cayenne.
For the garnish
1. In a tall pot, heat grapeseed oil to 350° F, making sure not to fill pot more than half way.
2. Fry celery root chiffonade until crisp, remove and drain excess oil on paper towel.
3. Season with salt and cayenne.
In a pasta bowl, spoon the celery root puree into the center and make a well with the back of the spoon. Place the crabmeat mixture in the center of the celery root puree. Place 3 raviolis over the crabmeat. Using a hand blender, buzz the herb crustacean reduction and spoon around. Garnish with the fried celery root chiffonade.