Serves 4
Baked celeriac 1 celeriac
Fried celeriac, hazelnuts and Gravenstein apple
Pack the celeriac in aluminium foil and bake it at 175 °C until it reaches a core temperature of 80 °C. Let the celeriac cool and cut into slices of 2 cm. Cut out each slice with a round cutter.
Hazelnut purée 250 g toasted hazelnuts 175 g cream
Toast the hazelnuts in the oven at 175 °C, 70 % wind cycle for 10 minutes. Blend all ingredients and freeze in a paco beaker. Process the frozen purée 2 times on a Pacojet.
112 g water
Hazelnut sauce 220 g hazelnut purée
Stir all ingredients together. Sieve the mixture through a net.
130 g water 25 g hazelnut oil 7,5 g apple cider vinegar 3,5 g salt
Gravenstein apple Hazelnut 12 fresh hazelnuts
Before serving make long bands on a vegetable machine and cut them into squares of 3 x 3 cm. Break the hazelnuts and peel off the shell. Remove the skin from the hazelnuts using a knife. Cut the hazelnuts with no skin into 2 lengthwise and place them in ice water.
To assemble and serve Herbs per person 8-10 lemon thyme leaves
Heat the celeriac in a water bath at 80 °C for 10 minutes. Pan fry the celeriac in clarified butter on one side until it is golden. Season the celeriac with salt and place it on a plate. Arrange hazelnuts on and around the celeriac. Place the apple slices around the celeriac. Decorate the dish with lemon thyme leaves. Heat and foam the hazelnut sauce with a hand blender and pour the sauce at the table.