Categories: Seafood 
      Yield: 12 servings 
  
      1    Ginger stem root; peeled, 
           -thinly sliced in ribbons 
      2 lg Carrots; peeled, thinly 
           -sliced in ribbons 
      8 oz Rice wine vinegar 
     12    Cabrilla medaliions, 3 oz ea 
      1    Celery stem 
      1    Carrot piece 
      1 md Onion 
           Shrimp utilized from entree 
      2    Bay leaf pieces 
      1 t  White peppercorns 
      1 t  Salt 
      1    Lemon piece, cut in half 
      3 c  White wine 
      6    Fresh thyme sprigs 
     12 oz Water 
      1    Lemon grass stem 
      2    Whole celery bulbs, cleaned, 
           -cut into sixths 
     12    Heart of celery stems with 
           -leaves 
  
  First prepare the peeled and thinly sliced wide ribbons of ginger and 
  carrot by steeping them in hot rice wine vinegar. Allow them to set at 
  room temperature for one hour until service. 
   
  Prepare court bouillon with large dice of celery, onion, carrot, 
  lemon, shrimp shells and spices. Add three cups of water and white 
  wine. Simmer with cover for 30 minutes and strain liquid into 12" 
  sauce pot; ready for poaching cabrilla. Reserve. 
   
  While court bouillon is simmering prepare celery essense by placing 
  the thyme sprigs, white wine, water, lemon grass and celery bulb 
  wedges in a 6" heavy gauge sauce pot with lid and slowly braise for 
  45 minutes. The celery bulb will be tender and a celery essense 
  liquid will be prepared for the sauce. Adjust taste with salt and 
  white pepper. 
   
  Cabrilla medallions are then poached lightly for 5 minutes in the 
  court bouillon. Next, blanch the hearts of celery very lightly to 
  bring out the flavor and color. Reserve court bouillon. 
   
  Place the braised celery bulb in the center of plate. Shingle the 
  poached cabrilla medallion atop towards the base of the plate. 
  Garnish with heart of celery and place strained carrot and ginger 
  ribbons above the celery bulb. Serve immediately. 
   
  Number of servings: 12. Preparation time: 1 hour.