Fried celery with tomato hollandaise

Ingredients for 2 servings:

• 800 g celery
• 150 g breadcrumbs
• 3 tbsp Parmesan, grated
• 1 egg(s)
• 2 tbsp flour
• salt and pepper
• 2 egg yolks
• 200 g butter
• 2 tsp tomato paste
• 80 ml apple juice
• some tarragon
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut off the root end of the celery and separate the individual stalks. Wash the celery stalks thoroughly and trim off a little of the ends. Blanch the stalks in a large pot in lightly salted water for about 4 minutes, remove them, and refresh them in cold water. Then pat them dry. Beat 1 egg with the flour until smooth and season with salt and pepper. Mix the breadcrumbs with the Parmesan cheese. Mix the dry celery stalks well with the flour and egg mixture, let them drain slightly, and coat them with the breadcrumbs, pressing down firmly. Clarify the butter on the stovetop, carefully pour it over the pan, and let it cool slightly. Mix 2 egg yolks with the apple juice, tarragon, tomato paste, salt, and pepper and beat in a bain-marie until creamy. Then very slowly stir in the clarified butter with a whisk. Fry the breaded celery in a deep fryer at 180°C until nice and crispy. Arrange on a plate with parsley potatoes and serve with tomato hollandaise.