Celeriac and Oyster - Chef Recipe by Davide Foschi

Ingredients

45 g celeriac
12 g oyster and celeriac foam
6.5 g sorrel and apple sauce
2 g fresh oyster minionette
3 g raw celery compressed lemon
2.5 g apple discs
0.2 g oxalis
1.2 g saltbush
0.2 g saltbush and celeriac powder from trims
4 g puffed black rice
0.3 g celery leaves

Method

Celeriac:

Sear with the skin on and confit in aromatic oil, juniper berries, sage and star anise until fondant.

Minionette:

Sherry vinegar and shallots.

Oyster and celeriac foma:

Using the trims of the celeriac cooked slowly with shallots and celery. Puree and add fresh oysters until it reaches a mild oceanic flavour that meets the earthy flavour of the soil

Sorrel and apple sauce:

Blend apples and sorrel to make a fresh and sour sauce. Finish on the table in the oysters shell.

Blanch the saltbush and add olive oil.

Recipe provided by Pebble Beach at qualia