Crayfish in Jelly with Lemon Grass and Celeriac Gnocchi

Fry finely chopped vegetables and tomato paste, pour in fish stock. Mix lemongrass with ginger and half stiffly beaten egg whites, stir into the soup, bring to the boil and strain. Add soaked gelatin to the strained still-warm soup, fold in drained crayfish. Fill into molds and chill in the refrigerator for at least 2 – 3 hours. For the celeriac dumplings, sauté celeriac, add poultry stock and cook until soft. Finely chop with low-fat yogurt and brown butter. Chill for at least 1 hour. Turn out jelly onto plates, cut out gnocchi with a spoon and serve with jelly.

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