Celeriac steak with Cafe de Paris sauce
The Cafe de Paris sauce is full of flavour which will bring you in heaven just to smell it !
Inspired by the very talented Chef Ottolenghi this recipe is a little bit long as we
cook the whole celeriac in slow roasting but you can cook it the day before, the sauce is easy to prepare.
for 4 people
Whole roasted celeriac
Ingredients
1 large celeriac or two small/medium
60ml olive oil
2 Teaspoons of flaked sea salt
Method for Whole roasted celeriac
Cafe de Paris sauce
Ingredients
110g unsalted butter cut into cubes
1 banana shallot finely chopped
1 crushed garlic clove
5/6 anchovy fillets in olive oil, chopped in two pieces
½ tsp of medium curry powder
¼ tsp cayenne pepper
1 tbsp mustard powder or 2 tsp of French mustard
1 tbsp baby cappers
2 tbsp chives finely chopped
2 tbsp tarragon leaves finely chopped
2tsp thyme leaves finely chopped
110ml single or whipping fresh cream
2 tsp lemon juice
Method
You can keep the roasted celeriac and the sauce separated for 24h in the fridge.
Inspired by the very talented Chef Ottolenghi this recipe is a little bit long as we
cook the whole celeriac in slow roasting but you can cook it the day before, the sauce is easy to prepare.
for 4 people
Whole roasted celeriac
Ingredients
1 large celeriac or two small/medium
60ml olive oil
2 Teaspoons of flaked sea salt
Method for Whole roasted celeriac
- Preheat the oven to 170 C fan
- Pierce the celeriac with a fork all over about 30 times and place on a parchment-lined baking tray.
- Mix the oil and the flaked sea salt, then rub the celeriac generously with the oil mixture.
- Roast for a minimum of 2 ¼ hours, or up to 2 ¾ hours, depending of the size of your celeriac, basting every 20 minutes or so, until the celeriac is deeply browned, soft all the way through and smell a celeriac caramel.
- Leave to rest for 15 minutes, then cut into steaks, brushing each cut side with the oil and caramel left on the tray (add a little more oil if there isn’t enough to coat the cut sidesé
Cafe de Paris sauce
Ingredients
110g unsalted butter cut into cubes
1 banana shallot finely chopped
1 crushed garlic clove
5/6 anchovy fillets in olive oil, chopped in two pieces
½ tsp of medium curry powder
¼ tsp cayenne pepper
1 tbsp mustard powder or 2 tsp of French mustard
1 tbsp baby cappers
2 tbsp chives finely chopped
2 tbsp tarragon leaves finely chopped
2tsp thyme leaves finely chopped
110ml single or whipping fresh cream
2 tsp lemon juice
Method
- Put the first 7 ingredients for the sauce into a small saucepan on a medium heat.
- Cook for about 6 minutes, swirling the pan until the shallots have softened and the butter has melted and become golden and a bit caramelised.
- Add the capper, herbs and a very generous grind of pepper and continue to cook for1 minute, then remove from the heat.
- Turn the oven to its highest grill setting.
- Arrange the celeriac steaks, spaces apart, on a large parchment-lined baking tray big enough to fit the slices in a single layer.
- The steaks should have been brushed with their cooking oil by this point, if not, brush with some olive oil.
- Grill the steaks on the top shelf of the oven until they are golden-brown on top, 6-8 minutes.
- Turn the oven off, keeping the tray warm in the oven until you are ready to serve.
- Return the sauce to a medium heat and gently cook for a minute, then add the cream and lemon juice.
- Swirl for another 2 minutes or until warm but don’t mix too much because you want the sauce to be split, not emulsified.
- Pour the sauce on to plate individually with some sauce poured on top and the rest served alongside.
- Sprinkle the steaks with a little flaked salt and black pepper, and serve.
You can keep the roasted celeriac and the sauce separated for 24h in the fridge.