Roasted scallop, salt baked celeriac, apple salad, marigold and winter truffle - James Martin Chef
This stunning recipe from Daniel Clifford is one to make when you really want to impress your guests!
Ingredients
- 4 large scallops
- 1l fresh granny smith juice with a little ascorbic acid
- 60g salt
- 850 peeled and diced celeriac
- 15g salt
- 2g ascorbic acid
- 200g granny smith juice
- 100ml double cream
- Qut truffle oil
- 5kg flour
- 500g salt
- 500g water
- 460g egg whites
- 80g thyme
- 3-4 large celeriac
- 660g braeburn apple juice
- 36g vegi gel
- Ascorbic acid
- 200ml granny smith apple juice.
- 4 granny smith apples
- Truffle
- Granny smith juice
- Celeriac puree
- 1 drop truffle oil
- Butter
- Truffle hash
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