Cabrillas W/celery Essense, Pickled Ginger and Carrot Ribbo
| Yield: | 12 Servings |
| Categories: | Seafood |
| 1 | Ginger stem root; peeled, thinly sliced in ribbons | |
| 2 | lg | Carrots; peeled, thinly sliced in ribbons |
| 8 | oz | Rice wine vinegar |
| 12 | Cabrilla medaliions, 3 oz ea | |
| 1 | Celery stem | |
| 1 | Carrot piece | |
| 1 | md | Onion |
| Shrimp utilized from entree | ||
| 2 | Bay leaf pieces | |
| 1 | ts | White peppercorns |
| 1 | ts | Salt |
| 1 | Lemon piece, cut in half | |
| 3 | c | White wine |
| 6 | Fresh thyme sprigs | |
| 12 | oz | Water |
| 1 | Lemon grass stem | |
| 2 | Whole celery bulbs, cleaned, cut into sixths | |
| 12 | Heart of celery stems with leaves |
Advertisement