By Stuart Conibear
Serves 4
Scallops.
Clean, rinse and dry the Scallops removing the muscle
Remove the roe, season and dehydrate at 68c for 24 hours to dry and crisp and then blend to a powder, set aside.
Salt Baked Celeriac.
Wash the celeriac and dry
Combine the flour, salt and egg white together in a large bowl and mix to form a smooth dough, cling film and rest in the fridge for 30 minutes.
Roll out the dough into a large circle the thickness of about 1 cm, wrap around the celeriac so that it is completely sealed, place on to a baking sheet and cook for approx. 1 hour with a probe to 70c core temperature.
Remove from the oven and allow to cool to room temperature, break the crust and discard.
Cut away the skin from the celeriac and discard, cut the celeriac into 1cm square dice, combine with the nori seaweed powder, lemon juice and olive oil.
With the trimmings blend in a liquidiser with a little water to a puree, pass through a chinoise.
Mangalitsa Black Pudding.
Cut the Mangalitsa into 1 cm square dice the same as the celeriac
Apple.
Cut the Apple into thin strips 3mm x 3mm x 5cm
Sosa Airbag Granet.
Deep fry the airbag at 180c in vegetable oil until puffed and golden, drain and season.
Presentation
In a non-stick pan, sear the scallops to golden, turn, add butter to foam and napé the scallops with the butter until just cooked, finish with lemon juice and sea salt. Drain.
In another non-stick pan quickly sauté the Mangalitsa black pudding, season and drain.
Add the cream to a pan with the celeriac puree and warm through, at the same time warm through the celeriac dice.
Swipe the puree across the plate, arrange the scallops, the black pudding and dice of celeriac over the top.
Arrange the apple across the top of the scallops, scatter over the crisp pork crackling and finish with the oyster leaf and scallop roe powder.
