Vegetable stock
- 1 carrot
- 1 stick celery
- 1 onion
- 2 cloves garlic
- 10g thyme
- 1 bay leaf
- 4 peppercorns
- 1 tps mustard seeds
- 2 tps coriander seeds
- 3 L water
Method
Allow to lightly simmer for 3 hrs, take off and let flavours infuse and cool for 1 hr, pass through muslin and store
Celeriac veloute
- 1 kg celeriac (peeled and cut into cubes)
- 1 L vegetable stock
- 500ml cream
- 500ml milk
- 1 bay leaf
Method
Place all ingredients into a pot, allow to lightly simmer, place a piece of grease proof directly on top and cook till soft. Watch constantly, add veg stock if required.
Blend till smooth, strain and season to taste with salt only.
Onion blini
4 large onions finely sliced, place in pan and cook till golden, remove from heat, set half aside.
Blini mix
- 500g potato
- 5 tbps crème fraiche
- 4 Large eggs
- 4 Large egg yolks
- 10 tbps flour
- Half the caramelized onions.
Blend all ingredients together, the season to taste with salt and white pepper, and mix in the left over caramelized onion.
Cook when ready to serve in a blini pan, or if you don’t have a blini pan available in a tray in the oven before hand, then just cut to desired shape and colour in any other pan
Smoked mussel beignets
- 450g white fish meat (hake works well)
- 110g crème fraiche.
- 55g double cream
- 1 tps lemon juice
- 1,5 egg whites
- 100g mussels, steamed, and lightly smoked, alternatively, u can buy smoke aroma, which gives food a smoke flavour, it’s in the form of a liquid.
Method
Blend all ingredients besides mussels, when blended add mussels, season with salt and white pepper., fry a small amount off to taste if seasoning is correct, if so. form mix into 15g balls and place in the freezer for 40 min, just enough to firm a bit, then crumb using panko bread crumbs(a product of Japan)
To finish, heat veloute, either cook off blinis or reheat, deep fry beignets till golden brown at 160 degrees.
First put down veloute, the place blini on top, and finally the beignets sitting on the blini, finish off with a drizzle of vinaigrette (1 part white wine vinegar, 2 parts olive oil.
