AVOCADO IN CELERY

BY CHEF YANNICK ALLÉNO
Serves 10 | Prep/cooking time 40 mins
INGREDIENTS

Carrot fermentation

  • 500g carrots
  • 800g water
  • 2g salt
  • 200g carrot extraction

Celeriac

  • 400g celeriac
  • 200g celery extraction

Turnip jelly

  • 800g turnip extraction
  • 400g ponzu
  • 13g agar-agar

Chia tiles

  • Chia seeds

Finish and assembly

  • 400g avocado
  • 5g hemp powder
  • 20ml coconut oil
  • 10ml olive oil
  • Sekigahara soya sauce
  • Salt, freshly ground pepper
PREPARATION

Carrot fermentation
Chop the carrots into large pieces and place in a jar, then add the water, salt and carrot extraction. Leave to ferment for 1 month at a temperature of between 14°C and 16°C.

Celeriac
1. Peel the celeriac then, using a slicer, cut into slices 1 mm thick.

2. Dab each slice with carrot fermentation and celery extraction before putting the celeriac back together.

3. Leave to ferment for 48 hours in a vacuum.

4. Steam cook at 85°C for 45 minutes.

5. Leave to cool.

Turnip jelly
1. Make an extraction from the turnips.

2. Heat with the ponzu to 90°C before adding the agar-agar.

3. Cook for around 2 to 3 minutes.

4. Cool then place in the Thermomix. Put through a strainer and vacuum pack.

Chia tiles
1. Plunge the chia seeds into a saucepan of lukewarm water and leave to swell for 30 minutes.

2. Spread onto sulfurized paper in a layer about 2 to 3mm thick.

3. Transfer to the dehydrator for 12 hours to obtain a crispy texture.

Finish and assembly
1. Assemble the mille-feuilles, starting with the celery leaves, then the avocado trimmed unevenly.

2. Between each ingredient, sprinkle hemp powder, salt, pepper and some crumbled chia tile.

3. Once the mille-feuilles is assembled, cut in 4 and arrange on a plate. Add a touch of turnip jelly and a dash of soya sauce.

4. Finish with a sprinkling of hemp powder.

 

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