For: 4 people • Preparation : 30 minutes • Cooking time : 30 seconds • Difficulty : easy
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Ingredients
- Raw Celery: 500 g
- Homemade mayonnaise sauce: 150 g
- Pommery® Old-fashioned mustard: 50 g
Recipe process
- Wash the celery and peel it (remove the outside with a knife). Cut in half.
- Cut the widest part of the celery into 20 very thin slices.
- Make 4 cm wide strips with these slices.
- Boil water seasoned with coarse salt and cook these strips for 30 seconds. Immediatly place in ice cold water.
- Drain and blot away moisture.
- For each of 20 pannequet, place 1 strip of celery and cross with a second strip.
- Garnish with the celery remoulade (about 20g per pannequet) Fold the strips over the pannequet to form a nice square. - Celery remoulade: grate the remaining raw celery with a mandolin or with a food processor fitted with a grating grid. Mix with the homemade mayonnaise sauce and mustard. Adjust the seasoning.
