Check out our recipe video for our amazing Salmon dish!! Below that are the recipes for our Fennel Mixture, Sherry Emulsion, and our Truffle Celery Root-Potato Puree.
- Spoonful of Fennel
- Spoonful of Leeks
- Vegetable Oil or Butter
Sautée Fennel and Leeks together in a pan with Vegetable Oil or Butter.
- 3 Cups Sherry Vinegar
- 1/4 Cup Honey
- 1 Tablespoon Dijon Mustard
- 2 Teaspoons Rosemary
- 5 Cloves of Garlic
- 1/2 Sherry Reduction
- 2-3 Cups Oil
- Salt and Pepper to taste
Add all ingredients except oil. Slowly pour in oil and blend. Add salt and pepper to taste.
Truffle Celery Root-Potato Puree
- 6 Potatoes- washed, pealed, and rough cut
- 3 Bulbs Celery Root- peeled and rough cut
- 1 Quart of Cream
- 1/2 Block of Butter
- 1/2 Tablespoon of Truffle Oil
- Salt and Pepper to Taste
Boil the potatoes and celery root together until they are tender. Strain the potatoes and celery root, then run them through a ricer. Place them in a small mixer with half of the butter, half of the heavy cream, salt, pepper, and truffle oil. Mix on medium-high speed with the whisk attachment, add liquid if product is too dry. Taste and adjust seasoning with salt and pepper.
We hope you are able to successfully recreate this delicious meal in the comfort of your own home! Good luck!!