Servings:
4
Prep time:
30
Cooking time:
25
INGREDIENTS
- - 2 celeriacs
- - 1 onion
- - 30g Hazelnuts
- - 4 tablespoons Flour
- - 2 Nori Sheets
- - 1 cup Soy Milk
- - Bread Crumbs
- - Peanut Oil
- - Salt
- - pepper
- For the sauce:
- - Soy milk
- - Mustard
- - Peanut Oil
INSTRUCTIONS
- Peel the celeriacs and cut them into 4mm slices. Then sear them with salted water for about 10 minutes, until they soften a little bit. Drain them and let them cool down quickly merging them inside a bowl with cold water. Drain them with a cloth.
- Quickly roast the nori directly on the stovetop, placing the shinier side of the sheet next to the fire.
- In a food processer, add the hazelnuts, the chopped onion, a pinch of salt and pepper, a teaspoon of oil and blend to obtain a cheesy texture.
- Prepare the sauce. With an immersion blender, combine 1 part of soy sauce and 4 parts of the peanut oil. Then add salt and 1-2 tablespoons mustard.
- Slice the celeriac in equal disks, using a mould to make them even. Then, with the scissors, also cut the nori in the same size.
- Prepare the cutlets: layer a celeriac slice on a tray covered with baking tray, then cover it with the nori sheet and place in the middle one tablespoon of hazelnut paste. With a wet brush, dampen the nori’s hem, then place a second layer of nori on top. Press to flatten the filling and seal the two layers to create some sort of ravioli. Complete with a second slice of celeriac.
- In a bowl, combine the flour and the soy milk, to create a batter that has the same consistency of yogurt. Dunk the cutlets in the flour, than in the batter and last, in the bread crumbs. (you can repeat the last 2 steps to make a more consistent breading).
- Fry the cutlets with a generous amount of oil until they look golden, remove the excess oil with paper towel and serve them immediately with a tablespoon of sauce.
