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Peel the celeriac and chop roughly. Peel the shallots
and chop finely. Heat oil in a pan and fry the shallots and celery 5
minutes. Douse with vegetable soup, cover and let simmer for 15 minutes.
Rub fillets with salt and pepper. Fold flat ends and tie. Boil up beef
stock with rosemary. Place filet in a sieve and steam covered above
lightly boiling soup about 20 minutes.
For the sauce mix well 2 tbsp. oil, lemon juice, capers, salt and pepper.
Peel garlic and press them into the sauce. Mix well with 2 tbsp. of the
stock once again.
Puree celery and mix well with the sour cream. Season with salt, pepper
and nutmeg.
Slice filet, drizzle with sauce and serve with celery puree. |
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