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SMALL CELERIAC CORDONS-BLEU À LA EMMENTHAL, BROWNED IN CORN OIL AND PEPPER SAUCE
Preparation time:
45 min.
Quantity for:
4 servings
Ingredients:
400 g celeriac
160 g Emmenthal cheese
½ lemon
40 g flour
2 eggs
200 g bread crumbs
60 g SABO corn oil
20 g butter
150 g red pepper
150 g yellow pepper
40 g shallot
1 garlic clove
2 dl vegetable broth
100 ml cream
40 g. parsley
lemon juice, salt and pepper
Suggested wine:
Chardonnay di Rovio 2010
Cooking instructions:
Wash, peel and quarter the celeriac, then slice into 0.5 cm pieces. Cook the celeriac in salted water (for about 4 minutes). Slice the Emmenthal cheese to similarly sized pieces. Beat the eggs with the cheese. Wash the peppers, remove the seeds, and dice into cubes. Peel and chop the garlic and shallots. Stuff the peppers separately with SABO corn oil, then add the shallots and freshly chopped garlic. Soak in the vegetable broth and cook well. Add the cream and purée in the mixer. Sift. Enhance the flavour with salt and pepper, and with other spices if desired. Dry the celeriac and make sandwiches with the Emmenthal cheese. Leave to marinate ten minutes with salt, pepper and lemon juice. Flour and turn through the beaten egg, then roll through the bread crumbs. Cook in half of the SABO corn oil and finish by browning in butter. Put a serving to taste of the two pepper sauces on each dish, and place the cordons-bleu on top, with a garnish of parsley.
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