Roasted Celery with Capers

Ingredients

• 2 lemons (juice and grated zest)
• 1 medium bulb celery
• 250 ml oil
• 3 eggs
• 150 g flour
• Salt
• ground pepper
• 1 Garlic clove
• 1 Shallot
• 3 tbsp capers
• paprika powder
• 100 ml olive oil
• 1 tbsp mustard
• 4 tbsp white wine vinegar

Instructions

1. 1.

   Peel the celery generously, quarter it, shave into thin slices and mix with lemon juice and zest.

2. 2.

   Heat the oil in a pan.

3. 3.

   Whisk the eggs in a deep dish, spread the flour on a flat plate. Drain the celery, dip portions first in the eggs, then in the flour, and fry until crisp in the hot oil. Season with salt and pepper, drizzle with lemon juice, and keep warm in an oven at 70 °C.

4. 4.

   Peel and dice the garlic and shallot. Mix a bit of paprika powder, vinegar, garlic, shallots, pepper, mustard, 4 Tbsp water and some salt, then whisk into the oil. Serve the sauce and caper fruits over the celery slices.