Oeuf sur le plat

11 September 2006
Oeuf sur le plat

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INGREDIENTS 40g celeriac purée (note 1) 40ml (approx) red wine reduction (note2) 20g approx celery leaf mousse (note 3) 1 raw egg yolk 4 slices ripe banana Grated nutmeg Salt ### METHOD Put a 6cm hoop in the middle of a medium or large plate. Fill with celeriac pureé. Pour a cordon of red wine reduction around it, leaving space for the celery mousse. Put an egg yolk on the pureé. Arrange the banana to one side. Season the egg and the banana with salt and nutmeg. Serve warm. Note 1: Cook celeriac in milk, purée and add a fine brunoise of sautéd celeriac. Note 2: Reduce a primeur wine such as Beaujolais Nouveau with a hint of cinnamon and lemon zest by about two-thirds. Add a small piece of prune paste (or a blended prune) to the reduction. Boil and pass through a fine sieve. The wine should just hold its shape on the plate. Note 3: Boil green celery sticks and leaves in salted water. Liquidise. Add melted butter, salt and pepper. Blitz to obtain a frothy mousse. Photo © Sam Bailey
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