Sautéed Red Snapper with Green Celery Fondue and White Anchovies - Instructions Continued
For Green Celery Fondue
In a small sauté pan, heat butter with 1 tablespoon of water. When butter has melted,
sweat celery with cloves until tender. Remove cloves.
For Celery Sauce
Blanch and shock all the herbs and spinach, then rough chop. Place herbs and spinach
in blender until smooth bright green blend is obtained.
Cut the celery root into med size chunks and place in a heavy bottom sauce pan with
garlic and white anchovies, cover with heavy cream and let simmer for 30 minutes.
Strain through fine mesh strainer into a small sauce pan and discard all solids. Whisk
in green herb mixture until light green color.