Salt-Crusted Celeriac 'Scallops' with...Salt-Crusted Celeriac 'Scallops' with Minted Pea Velouté and Black Truffle Vinaigrette

Elevated plant-based gastronomy featuring tender, salt-roasted celeriac seared to a golden caramelization, paired with a silky pea emulsion and an earthy truffle-hazelnut dressing.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 200°C (400°F). Pack the whole celeriac in the salt on a baking tray. Roast for 60 minutes until tender. Allow to cool slightly, break the salt crust, peel, and cut into 2-inch diameter discs to resemble scallops.

2. 02

   Blanch the peas and mint in boiling salted water for 2 minutes. Immediately shock in ice water to retain vibrant green color.

3. 03

   Blend the peas and mint with 100ml of vegetable stock until ultra-smooth. Pass through a fine-mesh chinois. Season with sea salt and keep warm.

4. 04

   In a small bowl, whisk together the sherry vinegar, truffle oil, and 40ml olive oil to create the vinaigrette. Stir in the crushed hazelnuts.

5. 05

   Heat a cast-iron pan with the remaining olive oil over medium-high heat. Sear the celeriac discs for 2 minutes per side until deeply golden and caramelized.

6. 06

   To plate: Spoon a generous circle of pea velouté in the center of a warm plate. Place three celeriac 'scallops' on top. Drizzle with the hazelnut-truffle vinaigrette and garnish with micro-herbs.