Salted celery

Salted celery

Salted celery

Apfel, Blunz'n & Langoustine

For 4 people

Potato celery foam
300 g soft boiled, floury potatoes
150 ml cream
150 ml water
100 g butter
150 g celery puree
Nutmeg Simmer the water and cream together in a pot and blend with the soft potatoes to create a fine puree. Add the pureed cely and the butter gradually and season to taste with salt, pepper and nutmeg. Fill an Isi bottle and charge with 2 cartridges. Keep the bottle warm.

Crispy celery pocket
8 thin slices of celery
Celery puree
egg yolk
Panko breadcrumbs Blanch the celery slices briefly and refresh in iced water. Place half of the celery slices on the work surface. In the middle of the celery slices place a small teaspoon of celery puree and coat the edges with the egg yolk. Place the other celery slices on top and press. Double coat the prepared ravioli in flour, egg and Panko breadcrumbs. Freeze briefly, then bake in vegetable oil at 180° C.

Egg yolk confit
4 eggs
150 g butter melt the butter and place in a small vessel. Separate the egg yolks from the whites and add to the butter. Then heat at 55°C.

Salted celery
250 g 00 flour
250 g sea salt
2 eggs
60 ml water
1 knob of celery Work the flour, sea salt, eggs and water into a smooth dough. Wrap up the celery and bake in an oven at 180°C for 3 hours. Break out of the dough and dry for a further 3 hours at 80°C. Cut the celery very thinly and serve at room temperature.

Creme Fraiche
100 g Creme Fraiche
60 g curd cheese
Some lemon juice Stir together the creme fraiche and curd cheese and season to taste with salt, pepper and lemon juice. Fill the cream in a piping bag.

To serve:
Celery chips
Sea salt (for the egg yolk confit)

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