Salt-Baked Celeriac Steak with...Salt-Baked Celeriac Steak with Truffle-Koji Glaze and Smoked Hazelnut Emulsion

A masterclass in plant-based haute cuisine featuring tender salt-crusted celeriac steaks glazed in a deep umami truffle-koji reduction, nestled over a velvety smoked hazelnut emulsion and finished with cold-pressed chive oil.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 190°C (375°F). In a large bowl, mix coarse sea salt, flour, chopped rosemary, thyme, and approximately 220ml water to form a pliable salt dough.

2. 02

   Divide dough into two portions. Roll out each portion to 1cm thickness and tightly encase each whole celeriac. Place on a baking sheet and bake for 75-80 minutes until the crust is golden-brown and a skewer inserted meets tender resistance.

3. 03

   While baking, prepare the smoked hazelnut emulsion: blend roasted hazelnuts, soy milk, smoked sea salt, and lemon juice in a high-speed blender until completely smooth. While running, slowly stream in 100ml grapeseed oil until emulsified, thick, and velvety. Pass through a fine chinois.

4. 04

   Prepare the Truffle-Koji Glaze: Strain rehydrated morel liquid into a small saucepan. Add morels, vegetable demi-glace, and shio koji. Simmer until reduced by half into a glossy syrup. Whisk in truffle paste and cold cultured vegan butter to mount the sauce (monter au beurre).

5. 05

   Crack open the salt crusts and discard. Peel away outer skin of the celeriac and slice each root into uniform 3.5cm thick medallions ('steaks').

6. 06

   Sear the celeriac steaks in a hot cast-iron skillet with a splash of oil and remaining vegan butter for 2 minutes per side until deeply caramelized. Spoon truffle-koji glaze generously over the steaks to lacquer them.

7. 07

   To plate: Spoon a generous circle of warm smoked hazelnut emulsion in the center of shallow warmed bowls. Place a glazed celeriac steak atop the puree, spoon over rehydrated morels and extra glaze, split the emulsion with droplets of vibrant chive oil, and garnish with wood sorrel leaves.