Celery remoulade with curry and shrimp
6 servings
30 minutes
Celeriac remoulade with curry and shrimp is an exquisite dish of French cuisine that combines delicate, spicy flavors into a harmonious ensemble. This sauce, originating from France, is traditionally used as an accompaniment to cold appetizers but here plays a key role by linking the refreshing tenderness of celeriac with aromatic curry and juicy shrimp. The creamy texture of the sauce based on egg yolk and mustard, enhanced with grape seed oil, adds richness to the dish while lemon juice provides a light acidity. The blanched celeriac retains its crunchiness while the garlic sautéed shrimp fill the remoulade with rich seafood flavor. This dish is perfect as a light appetizer or an elegant addition to the table highlighting the sophistication of French gastronomy.
1
Whisk the egg yolk with mustard. While whisking, pour in a teaspoon of grape seed oil. Continue whisking, adding the oil in a thin stream; the sauce should be thick and creamy. Mix in two tablespoons of lemon juice, add curry, salt, and pepper.
- Egg yolk: 2 pieces
- Dijon mustard: 1 tablespoon
- Grape seed oil: 100 ml
- Freshly squeezed lemon juice: 3 tablespoons
- Yellow curry powder: 0.5 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
2
Cut the peeled celery root into strips. Blanch it in salted water with the remaining lemon juice for a minute. Cool down. Mix with the sauce and let it sit.
- Celery root: 1 kg
- Salt: to taste
- Freshly squeezed lemon juice: 3 tablespoons
3
In a skillet, heat olive oil with a clove of garlic, warm them together for a minute, discard the garlic, and sauté the shrimp with finely chopped parsley in the oil. Serve with celery remoulade.
- Olive oil: 20 ml
- Garlic: 1 clove
- Peeled shrimp: 300 g
- Parsley: 40 g