Preparation:
Cooking:
Serves:
Salt crust
Ingredients
- 600g of plain flour
- 600g of salt
- 8 free-range egg whites
- 300ml of water
- 2 celeriac, each weighing 400g
Method
Salt baked celeriac: Combine the flour, salt, egg whites an water to make a dough, wash the celeriac well and remove any root, cover the celeriac in the crust and bake for three hours at 160c
Fennel cream
Ingredients
- 4 heads of fennel shaved finely
- 100g butter
- 100ml double cream
- 10g chopped flat leaf parsley
- Salt to taste
Method
Fennel cream: Melt the butter in a pan and on a low heat sweat the sliced fennel for 10-15 minutes until completely soft, transfer to a blender and blitz with the cream until smooth. Re-heat when needed & add the parsley and salt to taste.
Fennel and radish salad
Ingredients
- 3 heads of fennel thinly sliced
- 2 bunches of radish
- Lemon juice
- Le Blanc Extra Virgin Olive Oil
- Salt to taste
Method
Fennel and radish salad: Place the finely shaved fennel in to iced water with the radish, when ready to serve, drain and dry then dress with a little of the oil and lemon juice, season and serve
To serve:
Ingredients
Method
Plate the garnish. I added garlic and lemon kale to the dish Take the whole celeriac to the table, and smash open with the back of a metal spoon or the back of a large knife, scoop out the flesh from the centre and place on the plates with garnish.
