FERMENTED
CELERY
BROTH
Chef Ilan Hall
FERMENTED CELERY BROTH
2 cups fresh celery juice
4 teaspoons fish sauce
4 teaspoons lime juice
Combine all and reserve, chilled.
APPLE
green apple (small dice, no skin)
1 cup green apple juice
1/5 teaspoon lemon juice
Combine all and reserve, chilled.
HINT: use a mandoline with a large julienne setting to cut the apple, and cut the
strips into a small dice.
PARMESAN CRISP
1 cup shred parmesan cheese
Preheat the oven to 350 degrees. Spread the cheese in a thin even layer on a silicone-lined baking
sheet. Bake, rotating as needed until the cheese is melted and starting to turn golden. Cool on the
sheet tray, then gently lift off.
NOTE: pre-grated parmesan will not melt correctly, it’s best to use pre-shred or fresh shred.
TO SERVE
Place the parmesan crisp in the bottom of a shallow soup bowl. Place 2 tablespoons diced green
apple on top. Pour one cup of the celery broth into the bowl. Garnish with small celery leaves
(choose the tender ones closest to the heart).
When we serve this at The Gorbals, we pour the broth table side, which is a nice way to appreciate
the elegance of the lacy crisp and the fine dice of the apple, and then mix the flavors just enough
right before eating.
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