Celeriac lasagna with celeriac cream and yuzu beurre blanc

Name: Celeriac lasagna with celeriac cream and yuzu beurre blanc
Ingredients: Fleur de sel; 120 g Butter; root cream with tonka bean; 2 units.items Celeriac; Chive oil; root beurre blanc; chive sprig; 100 g Butter; 500 g thin slices of celeriac; Salt; 1 units.items Tonkabean; 200 ml Coconut milk; winter truffle; 300 g celeriac in sugar brunoise; 300 g eryngii in sugar brunoise; 50 g Butter; 30 ml Tomasu soy; gyoza wrappers; 2 units.items finely sliced spring onions; Oil; 300 g Mushrooms; 150 ml Water; 1 units.items pinch of garlic; 1 kg celeriac peeled; 75 g Butter; 1 units.items chili with seeds; 2 l Water; Fleur de sel; 20 g hibiscus; 2 ml smoked soy

Lasagna of celeriac, celeriac cream with tonka bean, spicy gyoza, celeriac broth and yuzu beurre blanc with caviar.Jonathan Zandbergen Restaurant Merlet*

Ingredients

Fleur de sel

120gButter

root cream with tonka bean

2units.itemsCeleriac

Chive oil

root beurre blanc

chive sprig

winter truffle

100gButter

500gthin slices of celeriac

Salt

1units.itemsTonkabean

200mlCoconut milk

300gceleriac in sugar brunoise

300geryngii in sugar brunoise

50gButter

30mlTomasu soy

gyoza wrappers

2units.itemsfinely sliced spring onions

Oil

1units.itemspinch of garlic

1units.itemschili with seeds

2mlsmoked soy

300gMushrooms

1kgceleriac peeled

2lWater

25gkonbu

Soy sauce

Xanthan

75gButter

Fleur de sel

1units.itemsCeleriac

150mlWater

20ghibiscus

5gsalted orange peel

30gcaper leaf

5gRose petals

30gpickled pink pepper

100mlcaper leaf oil

500mlWhipped cream

120gButter

1lroot bouillon

100mlfresh truffle oil

white soy sauce

100mlYuzu juice

40twist of white pepper

sweet and sour sea fennel

Black garlic purée

Marigold

chive cress

chermoula oil

Preparation

Peel the tubers and grill them for 2 hours over oak wood. The outside should be completely charred.
Then wash off the black skin until you are left with a nice brown caramelized layer.
Slice the tubers into 2 mm slices on the slicer and prepare a tart tin or other mold. 4. Melt the butter.
Line the baking tin with paper.
Place the grilled tuber slices in a layer and brush with butter, season with salt.
Repeat with all the slices. Place a second baking paper on the lasagna and weigh down with a weight.
Bake for 45 minutes at 175°C.
Let the lasagna cool down and portion.

For the tuber cream with tonka bean, see step 2.
For the tuber beurre blanc, see step 5.

Roast the tonka bean in the oven and cut in half.
Melt the butter in a shallow pan and add the celeriac slices. Season with salt.
Braise for 5 minutes without coloring.
Add the coconut milk and the tonka bean. Cover with a cartouche and cook for another 20 minutes.
Remove the cartouche

Braise the celeriac brunoise in butter.
Sauté the eryngii until golden yellow in oil and add.
Finely chop the chili and spring onion and add together with the garlic.
Cook for five minutes.
Deglaze with soy sauce and cook until the soy sauce has nicely evaporated.
Fill the gyozas with the filling, blanch, and pan-fry.

Peel the celeriac and cut into four slices.
Char completely black on the barbecue.
Grill on oak wood for at least 1 hour.
Wash off the black from the root and finely chop in a blender.
Blend the mushrooms with a pinch of salt in a blender.
Then hang the mixture as hangop and collect the liquid.
Gently bring the root puree together with the water, konbu, the mushroom liquid, and the garlic to a boil and cook for 1 hour.
The broth clarifies itself. Strain and reduce the broth.
Season with soy sauce and thicken with xantana for the jus. As a base for the root sauce, the broth does not need to be thickened.

Use a melon baller to make small balls from the celeriac and place them in a strainer.
Grill until golden brown over oak wood.
Place in a vacuum bag with the butter and a pinch of salt and cook for 45 minutes at 82°C.
Cool down and glaze the balls with yuzu beurre blanc.

For the yuzu beurre blanc, see step 7.

Cook the hibiscus with the water and reduce the liquid completely. This cooks and confits the hibiscus at the same time. Chop very finely.
Chop the caper leaves very finely.
Only cut the orange peel from the salted orange.
Mix everything with the rest of the ingredients and let marinate.

Make a beurre-blanc.
Combine this with the white soy sauce, truffle oil, and yuzu juice.

Serve the root vegetable balls with a spoonful of salty vinaigrette and extra root sauce.
Finish with finely chopped black truffle, sweet and sour sea fennel, chive cress, chermoula oil, black garlic puree, and marigold.