Smoked celeriac supreme with Smokey Lapsang - by the Chef Guillaume SANCHEZ
Smoked celeriac supreme recipe with Smokey Lapsang black tea, created by Michelin-starred Chef Guillaume SANCHEZ.
Ingredients
■ 1 Celeriac
■ 3 g of salt
■ 3,51 fl oz of water
■ 4 g of Smokey Lapsang black tea
Préparation
- Peel your celeriac, put it with water, salt and tea in a vacum bag (if you do not have the possibility of vacuum-bagging, wrap all ingredients well in cling film).
- Place your bag in enough water to completely cover your celeriac and cook in the oven for 8 hours at 85°c under vacuum.
- Leave to stand for 8 hours maintaining the celeriac under vacuum at room temperature.
- Open the bag, strain the juice and reduce it by half.
- Slice celeriac supremes, glaze them with the tea sauce (sauce that will replace any soy sauce but in a vegan version)
- Decorate with borage flowers which brings an iodized note to the tasting.
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