1 1/2 c picked smoked bluefish
1c julienne granny smith apples
1/2 c julienne celery
1/2 c julienne celery root
1 T chopped chives
3 T diced tomatoes
2 T mousseline
juice of one lemon
salt to taste
Pick bluefish into small chunks, set aside. In 4 cups boiling water blanch the julienneed celery for 20 seconds, immediantly put into an ice bath. In the same pan blanch the celery root for one minute and put into ice bath. Drain and set aside. Put all ingredients in a large bowl and mix until well coated add salt to taste.
1 tbsp Dijon Mustard
1egg yolk
juice of one lemon 2T
1c canola or veg oil
1c whipped cream
salt to taste
Whisk yolk, mustard, and lemon juice together slowly add oil, fold in whipped cream
Granny Smith Apple Coulis
3 granny smith apples
2 lemons
6oz very cold water
6oz simple syrup
2t salt
Peel 2 apples, set apples aside to use later in salad. Cut third apple into pieces. Put apple peels and cut apples in freezer for 15 minutes. Juice 2 lemons, strain juice, approx. 3T.
Combine juice, semi frozen apple and peels, simple syrup, and water into blender.
puree on high until apple and peel are liquefied, add more water if needed to help blend
season with salt and strain thru mesh strainer.
