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Celeriac Croissant
Recipe by Pete Campbell
Challenge yourself with this intricate entrée, it will be a hit among vegetarians and meat-eaters alike.
- Steps
- Ingredients
Steps
- Prepare a hibachi grill or preheat a grill pan to very hot.
- For the Celeriac Croissant, peel the celeriac and using a mandolin, shave the celeriac into the thinnest whole slices possible. Set aside 60 perfect slices (reserve any torn ones) place the slices in 6 stacks of 10. Using a 10cm ring cutter, cut each stack into a circle and reserve the off cuts. Fold each stack in half and tie firmly around the centre with kitchen twine to maintain shape.
- Heat 3 tablespoons grapeseed oil in a frying pan over medium high heat. Add the celeriac croissants and cook until golden on one side, about 3 minutes. Flip the croissants in the pan and add the butter and nori to the pan. Continue cooking the croissants for about 13-15 minutes, basting continuously with the nori butter. Remove the croissants from the pan (reserve the nori and butter in the pan) and allow to rest before adding the filling.
- For the Croissant Filling, place 1/3 of the celeriac offcuts onto a hibachi or very hot grill and cook until charred. Remove and set aside. Pass the remaining celeriac through a juicer. Combine the charred celeriac, celeriac juice, crispy nori and a little butter from the pan in a blender and process on high speed to a smooth purée. Season with salt, to taste.
- To assemble, remove and discard the twine. Open each of the croissants to expose the centres. Spoon a tablespoon of filling into each croissant, sprinkle with salt and close. Sprinkle the tops of each croissant with salt, then using an atomiser, finish each croissant with 3 sprays of apple cider vinegar. Add a heaped teaspoon of the remaining purée to each serving plate and sit the croissant on top. Serve immediately.
