Salt-Baked Celeriac Fondant with...Salt-Baked Celeriac Fondant with Smoked Morel Dashi & Hazelnut Miso

A sophisticated plant-based masterclass featuring salt-roasted heritage celeriac, velvet hazelnut-shiro miso purée, umami-dense smoked morel reduction, and vibrant lovage oil.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 190°C (375°F). Prepare salt crust by mixing flour, coarse salt, chopped herbs, and approximately 220ml cold water until a pliable dough forms.

2. 02

   Roll out the salt crust to 1cm thickness. Encase the whole scrubbed celeriac tightly, sealing all seams. Bake on a lined tray for 60 minutes until tender when pierced with a cake tester through the crust.

3. 03

   Prepare the dashi: steep kombu and dried morels in 500ml of simmering water for 30 minutes. Strain through an ultra-fine chinois, reserve the morels for garnish, and reduce the broth by half with smoked tamari and mirin until glossy and intensely savory.

4. 04

   Toast hazelnuts in a dry skillet until golden. Blend in a high-speed blender with warm oat milk, shiro miso, and a pinch of salt until silk-smooth. Pass through a fine sieve and keep warm.

5. 05

   Blanch lovage or parsley in boiling water for 10 seconds, then immediately plunge into ice water. Squeeze dry thoroughly and blend with grapeseed oil on high for 2 minutes. Strain through a coffee filter to yield a clear, vibrant green herb oil.

6. 06

   Crack open the salt crust, discard the shell, peel the celeriac, and carve into four neat 4cm thick fondant cylinders. Sear in a screaming-hot pan with a splash of oil for 1 minute per side until caramelized.

7. 07

   Plate by placing a generous spoonful of warm hazelnut-miso purée in the center of shallow bowls. Top with a seared celeriac fondant, rehydrated morels, pickled beech mushrooms, and crisp samphire. Pour the warm smoked dashi around the base and split with drops of emerald lovage oil.