Celeriac with chervil, angelica seed & ripe avocado

Luke Selby

Luke Selby

14th August 2018
Luke Selby

Celeriac with chervil, angelica seed & ripe avocado

This is a celeriac dish from our menu at Hide Above.


  • Chervil & apple dressing
  • 200g Extra virgin olive oil
  • 100g Water
  • 6g Garlic, sliced
  • 4g Salt
  • 50g Parsley
  • 75g Chervil, inc stalk
  • 50g Banana shallot, finely chopped
  • 100g Braeburn apple, finely chopped
  • 30g Chardonnay vinegar
  • 10g Cab Sav vinegar
  • Celeriac Ribbons:
  • Celeriac, as large as possible
  • Avocado (Per service)
  • Ripe haas avocado
  • 4l Water
  • 60g Salt
  • Pine broth
  • 4l Water
  • 2.4kg Sliced white onions
  • 62g Salt
  • 122g Sugar
  • 64g Pine, needles only, bruised
  • 24g Bonito flakes
  • 2 Lemon, zest of, micro planed
  • 60g Lemon juice
  • 40g Chardonnay vinegar
  • 2g Vitamin C
  • Chervil oil (3 days)
  • 300g Chervil, (stalk chopped off when bunched)
  • 300g Baby spinach
  • 300g Cooking olive oil
  • 300g Veg oil
  • 4g Salt
  • To assemble:
  • Lemon dressing
  • Purple geranium flowers
  • Chive curls
  • Toasted angelica seeds (10mins at 170C no fan), finely chopped


For the chervil and apple dressing:
Blend the first 4 ingredients together in vitaprep until the garlic is completely dissolved.
Add the herbs and blend to a coarse green mix, rustic, approx. 20 secs on low-mid setting.
Remove from blender and transfer to a bowl, mix in the apple, shallot and vinegar. Check with senior chef.
For the celeriac ribbons:
Peel the celeriac and using a slicer, cut into slices on 1.5 on the dial.
Blanch for 10 secs in boiling salted water (3% salinity) then refresh in ice water.
Store on absorbent paper.
For the avocado:
Bring 1l water to a boil and add the salt to dissolve. Remove from the heat and add the remaining water to cool it down.
Halve the avocado and remove the stone; dice 2cm and place in the brine for minimum 1 hour.
Keep until required.

For the pine broth:
For the broth, place the first 4 ingredients in svide bags and cook in simmering water for about 30 mins until the onions are completely soft.
Once cooked, check with senior chef, then empty into a bucket. Whilst still warm, add the pine and bonito. Leave to cool to room temperature, then add the other ingredients, and leave to infuse overnight.
Pass through a chinois, then check with senior chef. Keep on ice.
For the chervil oil (3 days):
In rapidly boiling salted water (30g / 1l), blanch the chervil for 30secs, then add the baby spinach for 30 secs then refresh in ice water.
Drain v. well, and squeeze out all the water. Must be completely dry.
Blend with the salt and oil in a vita prep until bright green and v. hot.
Drain through double muslin. Senior chef to check.
To assemble:
Evenly drizzle some lemon dressing all over a metal tray. Then lay the 1 slices of celeriac on top to dress the outside. Spoon approx. 4 pieces of drained avocado in each (3 on the base and 1 on top) then top with 1tsp of the dressing.
Wrap up the edges to form a beggar’s purse. Check them all with senior chef.
Dust with angelica seed, then top with the chive curls (approx. 5) and a scatter of flowers, creating height and volume.
Place the dumpling in the base of Mattes deep rim white bowl. Add 1 x 3ml pipette of the chervil oil.
Pour in the ice cold broth at the table

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