Pressed Celeriac Pavé with...Pressed Celeriac Pavé with Roasted Hazelnut Emulsion and Black Garlic Truffle Jus

An architectural, multi-layered celeriac pavé slow-roasted to buttery tenderness, seared crisp, and accompanied by a velvety hazelnut cream, pickled golden chanterelles, and an intense reduction of fermented black garlic and winter truffle.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 160°C (320°F). Using a mandoline, slice the squared celeriac roots lengthwise into paper-thin sheets (approx. 1mm thick).

2. 02

   Line a standard terrine mold or loaf pan with parchment paper. Layer the celeriac slices tightly, brushing every layer with melted vegan butter and seasoning lightly with sea salt and minced thyme.

3. 03

   Cover the top with parchment paper, place an identical pan on top, and weight it down with heavy oven-safe weights. Bake for 60 minutes until completely tender when pierced with a cake tester.

4. 04

   Remove from the oven and allow to cool with the weights intact. Refrigerate for at least 3 hours (or overnight) to compress and set the layers into a dense terrine.

5. 05

   To make the hazelnut emulsion, simmer toasted hazelnuts in the oat milk for 10 minutes. Transfer to a high-speed blender, add 1 tablespoon of champagne vinegar and a pinch of salt, and blend on high until silkily smooth, adjusting texture with extra warm milk if needed. Pass through a fine chinois.

6. 06

   For the jus, combine the kombu-mushroom dashi and fermented black garlic in a saucepan. Mash the black garlic into the liquid and reduce over medium heat by two-thirds until glossy and viscous. Stir in 5g of finely microplaned black truffle and season with a splash of champagne vinegar.

7. 07

   In a small pan, quick-pickle the chanterelles by searing them in 1 teaspoon of grapeseed oil for 2 minutes, then deglazing with the remaining 1 tablespoon of champagne vinegar and a pinch of salt. Set aside.

8. 08

   Unmold the chilled celeriac terrine onto a cutting board and trim the edges cleanly. Portion into four neat, equal rectangular pavés.

9. 09

   Heat grapeseed oil in a cast-iron skillet over medium-high heat. Sear the pavés on their top and bottom surfaces for 2-3 minutes each until deeply caramelized, mahogany, and crisp.

10. 10

    To plate: Spoon a smooth sweep of hazelnut emulsion onto each warm plate. Place a seared celeriac pavé alongside it, garnish the pavé with pickled chanterelles, nap generously with hot black garlic truffle jus, and finish with freshly shaved black truffle and Maldon salt flakes.