Grilled kid ribs, celeriac crust & wild garlic pesto

Marie Dupuy | 3/10/23

It's an animal protein we're not used to eating! Marie Dupuy, chef at Mordus, shares her dish of grilled kid ribs, followed by celeriac en croûte and wild garlic pesto.

Serves 6

Preparation time: 50 min

Cooking time: 1 h 55

Celeriac in a crust

1 celeriac
A few wild garlic leaves
200 g wheat flour
50 g olive oil
1 tsp dried thyme
1 pinch salt

Baked carrot tops and shallots

12 small carrot tops
12 shallots or spring onions
2 tbsp. olive oil
salt and pepper

Wild garlic pesto

50 g wild garlic leaves
10 cl olive oil
2 tbsp. lemon juice
2 tbsp. roasted pine nuts
salt and pepper
Grated Parmesan cheese (optional)

1 - Kid ribs: cut the meat into 6 small squares of 2 ribs each. Preheat a frying pan with neutral oil. Place the squares in the pan and brown on all sides, seasoning with salt and pepper. Set aside.

2 - Celeriac en croûte: peel and cut the celery into 6 large cubes (4x4 cm). Cook the cubes in a large volume of boiling salted water for 20 min. Make the dough by mixing the flour with the thyme and salt, add the oil, sand the mixture and add 3 cl of water to ensure that the dough is smooth (neither sticky nor too dry). Wrap the celery cubes in 2 wild garlic leaves. Roll out 6 small dough pieces and wrap the cubes, then bake in a 180°C oven for 30-35 min.

3 - Carrot tops and new shallots in the oven: peel and brush the carrots and remove the first skin from the shallots. Place them on baking paper in a rimmed baking tray or glass dish, and pour 5 cl of water into the bottom of the dish. Season the vegetables with olive oil, salt and pepper. Bake at 180°C (gas mark 6) for 40-45 min.

4 - Bear's garlic pesto: wash and dry the bear's garlic leaves. Place all ingredients in the bowl of a food processor and blend until smooth and glossy. Adjust seasoning if necessary.

5 - Presentation : reheat the grilled kid ribs in the oven at 180°C (th. 6) for 5 min. Serve with the celeriac crust, carrot tops and baked shallots, and wild garlic pesto.

These recipes might interest you

Intermediate

Anthony Gerbeau's candied watermelon and lacquered mackerel

Anthony Gerbeau, chef at L'Artimon restaurant (2 toques), combines watermelon and mackerel in a daring recipe, enhanced by a beet vinaigrette and obione shortbread.

Read

Easy

Red tuna vitello tonnato style

Chef Gauthier Delbé highlights our coasts' bluefin tuna in a recipe for vitello tonnato, a dish to be found at the Beau Boucot restaurant in Tharon-Plage.

Read

Easy

Hugo Desnoyer's leg of suckling lamb

An emblematic Easter dish, leg of lamb lends itself to many interpretations. Here, Hugo Desnoyer, a butcher renowned for his choice of exceptional meats, shares his version.

Read

Expert

Hazelnut, lemon

This dessert from pastry chef Kimiko Kinoshita combines shortbread with tuiles, mousse and hazelnut praline, as well as a crumble and black lemon sorbet.

Read