Cabrillas with Celery Essense

• 1 each ginger root sliced
• 2 large carrots sliced
• 8 ounces rice vinegar
• 12 each cabrillas
• 1 medium onions
• 2 each bay leaves
• 1 teaspoon white peppercorns
• 1 teaspoon salt
• 3 cups white wine
• 12 ounces water
• 12 each celery stalks stems only

1. First prepare the peeled and thinly sliced wide ribbons of ginger and carrot by steeping them in hot rice wine vinegar.
2. Allow them to set at room temperature for one hour until service.
3. Prepare court bouillon with large dice of celery, onion, carrot, lemon, shrimp shells and spices.
4. Add three cups of water and white wine.
5. Simmer with cover for 30 minutes and strain liquid into 12 inch sauce pot; ready for poaching cabrilla.
6. Reserve.
7. While court bouillon is simmering prepare celery essense by placing the thyme sprigs, white wine, water, lemon grass and celery bulb wedges in a 6 inch heavy gauge sauce pot with lid and slowly braise for 45 minutes.
8. The celery bulb will be tender and a celery essense liquid will be prepared for the sauce.
9. Adjust taste with salt and white pepper.
10. Cabrilla medallions are then poached lightly for 5 minutes in the court bouillon.

ginger root, carrots, rice vinegar, cabrillas, onions, bay leaves, white peppercorns, salt, white wine, water, celery stalks stems

Taken from recipeland.com/recipe/v/cabrillas-celery-essense-45982 (may not work)