Glazed Celeriac Pavé with...Glazed Celeriac Pavé with Fermented Morel Reduction & Roasted Hazelnut Silk

A refined Michelin-caliber vegan entrée featuring slow-confit, caramelized layers of celeriac accompanied by an intense fermented morel demi-glace, velvety roasted hazelnut purée, and pickled mustard seed caviar.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 160°C (320°F). Line a loaf pan with parchment paper. Layer the thinly shaved celeriac neatly, brushing each layer generously with thyme-infused vegan butter and seasoning lightly with fine sea salt.

2. 02

   Cover the loaf pan tightly with foil and bake for 60 minutes until completely tender when pierced. Remove from oven, place a parchment-lined weight on top, and chill under press for at least 4 hours (or overnight) to compress into a solid pavé.

3. 03

   Prepare the hazelnut silk: In a small saucepan, simmer toasted hazelnuts in oat milk with a pinch of salt for 15 minutes. Transfer to a high-speed blender and blend on maximum speed until ultra-smooth and glossy. Pass through a fine chinois.

4. 04

   Prepare the pickled mustard caviar: Simmer mustard seeds with apple cider vinegar, maple syrup, and 50ml water over low heat for 20 minutes until plumped and tender. Set aside to cool.

5. 05

   Create the reduction: Strain the rehydrated morel liquor and combine with kombu dashi, black garlic paste, and white miso in a saucier. Simmer gently until reduced by two-thirds into a glossy, velvety glaze. Sauté the reserved whole morels briefly in vegan butter and toss in the reduction.

6. 06

   Unmold the compressed celeriac and trim into 4 pristine, sharp-edged rectangular pavés. Heat a cast-iron skillet over medium-high heat with a touch of oil and sear all sides of the pavés until deeply caramelized and golden-brown.

7. 07

   To assemble: Pipe or spoon a curved line of warm roasted hazelnut silk onto each warmed plate. Place a seared celeriac pavé alongside it. Spoon the glazed morels and reduction around the pavé. Garnish with pickled mustard caviar, micro sorrel, chervil, and a sprinkle of Maldon sea salt.