Celeriac and Comté cheese fritters

• quail eggs↗4 4
• celeriac↗200g 200g

  peeled and coarsely grated

• green apple1 1

  grated

• tarragon1 tbsp 1 tbsp

  or chervil, coarsely chopped

• sage leaves6 6

  chopped

• Comté cheese↗100g 100g

  grated

• pumpkin seeds↗1 tbsp 1 tbsp
• eggs↗2 2

  separated

• Dijon mustard↗1 tsp 1 tsp
• chili powder↗pinch of pinch of
• rapeseed oil↗1 tbsp 1 tbsp

  plus extra for frying

• butter↗1 tbsp 1 tbsp
• parsley↗bunch of bunch of

  leaves gathered

• red onion↗½ ½
• white wine vinegar↗
• дрібка селериної солі↗

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Place the quail eggs in a bowl of warm running water so they adjust to the temperature change. Then bring about 2.5 cm of water to a boil in a saucepan and prepare a bowl of ice water. Carefully lower the quail eggs into the boiling water and cook for 2 minutes, then transfer them to the ice water. Leave them there until cooled. Carefully peel them and set aside.

2. 2

   Combine the celeriac, grated green apple, herbs and cheese together with pumpkin seeds, chili powder and season. Mix the egg yolk with Dijon mustard and add to the celeriac mixture. Beat the egg white until stiff peaks form and gently fold it into the fritter mixture.

3. 3

   Heat a little rapeseed oil and butter in a non‑stick pan. Spoon two tablespoons of the fritter mixture into the hot oil and fry for 1 minute until a caramelised crust forms. Carefully turn and cook for another 2 minutes. Transfer to a parchment‑lined tray and bake for 5 minutes. Remove from the oven and let rest on the tray for a few minutes. Season with parsley and red onion, adding a splash of vinegar and rapeseed oil. Divide onto plates, top with the quail eggs and a pinch of celery salt. Serve with a parsley salad.