Salt-Baked Celeriac Fondant with...Salt-Baked Celeriac Fondant with Charred Allium Dashi and Black Garlic Emulsion

A refined study of root vegetables featuring tender salt-baked celeriac glazed in reduced vegetable jus, accompanied by an umami-rich charred onion and kombu dashi, velvety black garlic emulsion, and toasted hazelnut soil.

Ingredients

Cooking Instructions

1. 01

   Preheat the oven to 190°C (375°F). Prepare the salt dough by combining the flour, coarse sea salt, and approximately 200ml of water until a pliable paste forms. Encase both whole celeriac heads completely in the crust. Bake on a parchment-lined tray for 75 minutes until tender when pierced with a cake tester.

2. 02

   Meanwhile, prepare the charred allium dashi: Place halved onions cut-side down in a smoking hot dry cast-iron pan until deeply charred and blackened, about 8 minutes. Transfer to a saucepan with 1 liter of water, kombu, and dried shiitake. Bring to 80°C (sub-simmer) for 35 minutes, strain through a fine cheesecloth, and season with sea salt and a splash of sherry vinegar. Keep warm.

3. 03

   Make the black garlic emulsion: In a high-speed blender, combine black garlic cloves, aquafaba, remaining sherry vinegar, and a pinch of salt. Blend on medium while slowly streaming in the grapeseed oil until an ultra-smooth, glossy black mayonnaise texture is achieved. Transfer to a small squeeze bottle.

4. 04

   Crack open the salt crusts and discard. Peel the roasted celeriac skin and use a 5cm ring cutter to stamp out four neat, tall cylinders (fondants).

5. 05

   In a sauté pan over medium-high heat, melt the plant-based cultured butter with the thyme sprigs. Sear the celeriac cylinders top and bottom until golden and deeply caramelized, continually basting with the foaming butter for 4 minutes.

6. 06

   To plate: Place one glazed celeriac fondant off-center in a shallow warmed bowl. Scatter toasted hazelnut crumb across the top of each cylinder and dot precise droplets of black garlic emulsion around the base. Garnish with micro sorrel leaves. Pour the hot charred allium dashi tableside around the fondant.