Shrimp in brick pastry, celery and granny smith remoulade, arugula mayonnaise |

Preparation time: 45 min

Preheat your deep frier at 375 °F

• Setting up

  Peel and finely julienne the celeriac.

  Wash and julienne the green apple.

  Chop the parsley and capers.

  Blanch the arugula leaves in boiling salted water, then cool in iced water and squeeze dry.

• Remoulade

• Mix the arugula leaves with the oil.

  Clarify the egg and mix the yolk with the mustard. Whisk constantly, adding the oil very gradually. At the end, add the lemon juice and season as required with salt and freshly ground pepper.

  Place half the mayonnaise in a pastry bag to decorate the plate.

• Shrimp

  Cut the sheets of brick pastry into 4 triangles, then place each triangle with the point facing upwards.

  Brush a triangle with beaten egg white, place a shrimp in the center and roll up, making sure to close the sides. Repeat to make 24 rolls.

  Fry quickly and drain on kitchen paper.

• On the plate

  Place the salad remoulade at the bottom of your plate, then add the shrimp and a little mayonnaise.