Ingredients
For
10
servings
½ celeriac
300 ml Debic Roast & Fry
10 ml smoked oil
200 g flour
200 g egg white
300 g panko, Japanese breadcrumbs
Salt
½ white cabbage
50 g salt
100 g mayonnaise
50 ml lemon juice
1 lemon, zest
1Granny Smith apple
1 lemon
100 g celery leaves
100 g sweet and sour celeriac
Preparation
Peel the celeriac, cut in half and then cut evenly thin slices of 1,5 cm.
Vacuum the slices together with the Debic Roast & Fry, smoke oil and some salt.
Cook for 20 minutes at 85˚C in a combi steamer or warm water bath. Check for doneness and cool again.
Pass the celeriac through the flour first, then through the egg white and then through the panko.
Heat a generous amount of the Debic Roast & Fry to fry the cutlets until crispy, or deep-fry the cutlets.
Heat the water with the kombu and dried shiitake for 1 hour at 65˚C, then remove the kombu.
Bring the dashi with shiitake back to the boil and add the Debic Culinaire Original.
Reduce to half and mix everything smooth in the blender.
Season with salt and soy sauce.
Cut the white cabbage in julienne and mix well with the salt.
Let it rest for 30 minutes at kitchen temperature and then rinse well with cold water.
Cut the apple into julienne and add to the cabbage.
Season the salad with the remaining ingredients.
Cut on the mandolin and turn the potato 45 degrees each time, working in turns.
Wash the slices well so that all the starch is washed away.
Fry in neutral oil until golden brown and season with salt.
Store in a tightly closed container.
Assembly
Arrange the celeriac schnitzels on the plate and place a slice of lemon and sweet and sour celeriac on top.
Finishing touch
Decorate with a celery leaf.
Finish with the sauce and pommes graufettes.
Serve the coleslaw separately.
