Braised celery darts with creamy potato and goat cheese and Imperial Hertiage caviar, Frank Fol – The Vegetables Chef®

(For 4 portions)

• 1 branch white celery
• Butter (Hollebeekhoeve)
• 300 gr boiling potato
• 100 gr Imperial Heritage caviar
• 4 tablespoons fresh goat cheese
• Cayenne pepper and sea salt
• Oyster Leaves

Darts:

• Cut the celery into equal bars of 7 by half cm. Place them in a cooking pot with some butter and water.
• Season with sea salt and cayenne pepper. Cook until crispy and leave to cool in gravy.

Potato salad:

• Peel the potato, cut into cubes and cook in salted water.
• Drain and mix warm with cayenne pepper, fresh goat cheese and a few leaves of finely chopped Oyster Leaves.

To finish off:

• Place some hot potato salad on each plate. Place some warm celery darts on top.
• Spoon a spoonful of caviar onto each plate.
• Finish with the celery gravy and some extra finely chopped oyster leaves.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 15 minutes
Techniques: stew, boil, raw
Plate: Wild Moon black plate
Recommended drink: Potato Vodka, Secrets (Belgian brand)