Applewood Smoked Celeriac 'Scallops'...Applewood Smoked Celeriac 'Scallops' with Truffled Pea Velvet

Tender salt-baked celeriac medallions cold-smoked and pan-seared, served over a silky mint-infused pea purée and finished with a saffron-infused coconut emulsion.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 200°C. Place the whole celeriac on a bed of sea salt in a roasting tray. Bake for 45-50 minutes until a skewer inserts easily.

2. 02

   While celeriac bakes, blanch peas in boiling salted water for 2 minutes. Shock in ice water. Blend with mint, truffle oil, and 20g of vegan butter until completely smooth. Pass through a fine chinois (sieve).

3. 03

   For the emulsion: In a small saucepan, reduce the white wine with shallots and saffron by two-thirds. Stir in coconut cream and simmer for 2 minutes. Set aside to infuse.

4. 04

   Once celeriac is cooked, peel the skin. Use a 4cm circular pastry cutter to punch out 'scallop' cylinders. Use a handheld smoking gun with applewood chips to smoke the cylinders under a glass dome for 10 minutes.

5. 05

   Heat a heavy-bottomed skillet with 20g vegan butter. Sear the celeriac scallops for 2 minutes per side until deeply golden and caramelized.

6. 06

   Reheat the saffron reduction and whisk in the remaining 20g of cold vegan butter to create a frothy, glossy emulsion.

7. 07

   To plate: Swipe a generous spoonful of the pea velvet across the plate. Place three scallops on top. Drizzle with saffron emulsion and garnish with micro-herbs.