Salt baked celeriac with smoked eel

Cook time: 0 min.
Servings: 4 portion(s)

Ingredients for Salt baked celeriac with smoked eel

	a little	Lemon juice
		Pepper
	a little	Canola oil
		Cane sugar
		Salt
		Celery top
		Sugar
0.5		Lemon
0.5	dl	White wine vinegar
0.5	dl	Water
1	slice	Daggammelt bread
1	dl	Cream
1		With top celeriac
150	g	Wheat flour
2	pcs	Smoked eel (or other smoked fish)
6	pcs	"pure" liquorice pellets (available at pharmacies)
6	pcs	Red mammoth olives without stones

Instructions for Salt baked celeriac with smoked eel

To prepare the Salt baked celeriac with smoked eel recipe, please follow these instructions:

Celery dealt, the top is cut off (the tender leaves and ca. 2 stems are stored). Flour, salt and water together to invert the paste is smooth, not sticky but still coherent. The dough rolled out and packed tightly around the tuber-then bake in the oven at 160 ° C for about 45 min.

Head and tail cut from the fish and the remainder chopped. Also chop the olives. Grate the rind of the lemon and squeeze the juice finely. Cut the peaks and the leaves finely and toss together with the above in a bowl. (save approximately 1/2 of the juice to the frozen cream) Pick the bread and soak it easily in canola oil. Turn the bread along with the rest and season to taste with salt, pepper and sugar.

The cream taste with lemon juice, salt and pepper. Whipped lightly and freeze.

Lakridsen cooked out in the water-add the vinegar and cook 1/2 IND. season with sugar and term possibly. licorice residue from.

By serving: Frees selle guidance from salt dough and share it in 1/4. Put a spoonful of kompotten on the plate and place the celery crunch. In the other hand added a spoonful of the frozen cream. Licorice vinaigretten is served in a bowl next to or in small pipettes.