Roasted scallop, salt baked celeriac, apple salad, marigold and winter truffle

Roasted scallop, salt baked celeriac, apple salad, marigold and winter truffle

www.jamesmartinchef.co.uk

This stunning recipe from Daniel Clifford is one to make when you really want to impress your guests!

View full recipe on www.jamesmartinchef.co.uk

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Cooking tools:

  • Kitchen scale
  • Saucepan
  • Colander
  • Pan
  • Tongs
  • Vacuum sealer
  • Vacuum sealer bag
  • Instant-read thermometer
  • Blender
  • Fine-mesh sieve
  • Hand mixer
  • Oven
  • Baking sheet
  • Rolling pin
  • Grease proof paper
  • Plastic wrap
  • Chef's knife
  • Cutting board
  • Mandoline
  • Truffle slicer
  • Sprayed tray
  • Mixing bowl
  • Whisk
  • Measuring spoon
  • Spoon
  • Ring mould
  • Plate

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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