Scallop and Celeriac Recipe
Scallops are paired with earthy celeriac in this exquisite dish from world-renowned chef, Daniel Clifford
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Juicer
- Fine-mesh sieve
- Saucepan
- Whisk
- Plastic container
- Chef's knife
- Cutting board
- Peeler
- Vacuum sealer
- Sous vide bag
- Pot
- Blender
- Mandoline
- Oven
- Stove
- Skillet
- Paper towel
- Plate
Ingredients
- 300g of Braeburn apple
- 1g of ascorbic acid
- 13g of vege gel
- 1 dash of lemon juice
- salt
- 500g of celeriac
- 100ml of milk
- 100ml of double cream
- truffle, chopped
- truffle oil
- lemon juice
- 1l Braeburn apple, freshly juiced
- 20 hand-dived scallops, extra-large
- sea salt
- 1 apple
- truffle
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