CRAB & CELERIAC TACOS

1. Remove the leaves and roots of the celeriac.
2. Wash well and peel.
3. Slice into 1mm thick slices on a Japanese slicer [wrap in cling film & refrigerate until required].
4. Wash the coriander in several changes of water.
5. Pick the leaves and chop roughly.
6. Remove the seeds from the chilli & chop finely.
7. Drain the crab meat in a fine strainer.
8. Mix the crab with the mayonnaise, chilli, coriander and season to taste with salt and pepper.

 
When ready to serve:

1. Heat a heavy based pan on high heat.
2. Cook the slices of celeriac [3 at a time] until steam rises and they brown a little [around 1 minute].
3. Turnover and repeat for the other side.
4. Cook the remainder in batches, keeping warm in oven around 60c, between the folds of clean napkin.