Celery Escalope with Sauce Tartar

(approx. 55 min.):

Peel celery, cut into thin slices and blanch al dente in vegetable soup, then drain well and dry on paper towels. Rinse and drain Vogerlalat well a few times. Make an egg, cool, peel and chop finely. Peel the red onion, then cut into rings.

Mix shallots and olive oil with balsamic vinegar, season with salt and pepper. Mix well the sour cream with curd cheese, chives and the chopped egg, season with garlic salt and pepper.

Rinse the arugula, drain, finely grind in a hand mixer with a little bit of olive oil and chopped hazelnuts. Season celery slices with vanilla salt and chili flakes, brush with arugula puree. Cover one slice with cheese, fold the second slice with the puree side, flour it, pull it through the beaten egg and turn it in breadcrumbs to the other side.

Then fry in hot olive oil until golden brown on both sides, cut in half and arrange on a plate. Arrange the lettuce next to it, drizzle with the balsamic vinegar marinade and decorate with radishes. Arrange the tartar sauce next to it and garnish with onion rings.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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