French quenelle bun
Nantua sauce

PRÉPARATION

Nantua sauce:

• Make a bisque : Fry the crayfish and flambé with cognac. Add the tomato concentrate, leek and carrot. Add white wine, then water to cover and simmer for 2 hours.
• Make a roux : Melt 5oz of butter then add flour and the bisque stock to make a thick sauce. Pass the bisque through a conical sieve then add the roux. 
  

Celery root risotto:

• Finely dice the celery root and blanch it in boiling water for 3 minutes.
• Add the chicken stock, add the Mascarpone and the grated Comté. Season with salt and pepper.
• Put the head of celery in the centrifuge and collect the juice. Blend the green curry paste with the warm celery juice and 2oz of butter with a stick blender.

French quenelle bun:

• Poach the quenelles in a saucepan of boiling water for 10 minutes, then put them in a terracotta dish before covering them with the Nantua sauce.
• Bake in the oven at 230°C / 445°F for 15 minutes.

Plating:

• In a soup plate, put the risotto in the bottom, put 1 quenelle on top and coat with the Nantua sauce. Add the celery emulsion and serve.