John Myers
Contents
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Ingredients
Celery Cordon Bleu:
- 1 Celery bulb approx. 1 kg
- 2 tsp Salt
- 2 Discs Butter cheese
- 2 Discs Cooked ham
- 2 Toothpick
- 4 tbsp Flour
- 1 Egg
- 1 tbsp Cooking cream
- 100 g Breadcrumbs
- 1 Cup Sunflower oil
- 8 big pinches Coarse sea salt from the mill
- 8 big pinches Colorful pepper from the mill
- Paper towels
Mashed Sweet Potatoes:
- 300 g Sweet potatoes
- 1 tsp Salt
- 1 tbsp Butter
- 1 tbsp Cooking cream
- 3 big pinches Coarse sea salt from the mill
Serve:
- The rest of the breadcrumbs baked / cut out
- 2 Small tomatoes
Instructions
Celery Cordon Bleu:
- Cut the celery into approx. 1 cm thick slices (works best with the bread machine). Cut 4 circular slices in the middle and blanch them in salted water (2 teaspoons of salt) for about 4 - 5 minutes until they are firm to the bite, remove and dry on kitchen paper. Cover the slices with butter cheese and boiled ham. Place the second disc on top and fix / fasten with short toothpicks. Cut off the excess cheese and ham with kitchen scissors. Prepare 3 plates with flour (4 tablespoons), whisked egg with cooking cream and breadcrumbs and carefully bread the celery cordon bleu in it (first in flour, then in the cream egg and finally in breadcrumbs). Place the breaded celery cordon bleu in a pan with plenty of hot oil (1 cup) and fry until golden brown on both sides. Season both sides with coarse sea salt from the mill and colored pepper from the mill and finally degrease on kitchen paper.
Mashed Sweet Potatoes:
- Peel and dice the sweet potatoes, cook in salted water (1 teaspoon of salt) for about 20 minutes, pour through a kitchen sieve, return to the hot saucepan and top with butter (1 tbsp), cooking cream (1 tbsp) and coarse sea salt from the mill (2nd big pinches) work through / pound through with the potato masher.
Serve:
- Fry the rest of the breadcrumbs in the pan, remove and cut out 2 circular slices with a glass. Serve the celery cordon bleu with mashed sweet potatoes, garnished with breaded eggs and small tomatoes.
Tip:
- Clean the rest of the celery, cut into lozenges and freeze for storage.
