- 20g roasted chicken skin
- 40g braised celeriac ribbons
- 100g chicken stock
- 10g roasted yeast powder
- 5g chicken fat
- 1 lemon
- 1 shallot
- 4-5 shavings Périgord black truffle
Celeriac noodles, braised chicken skin noodles cooked in chicken stock, roasted yeast and chicken fat, lemon with crispy shallots and Périgord black truffle
Edoardo Pellicano
30th January 2020
Celeriac noodles, braised chicken skin noodles cooked in chicken stock, roasted yeast and chicken fat, lemon with crispy shallots and Périgord black truffle
30 min
This dish was created and served at Mãos Restaurant
Ingredients
Method
Celeriac
Peel and spin on a Japanese mandoline and braise in stock with chicken skins, roasted yeast and chicken fat.
Grate 1 lemon zest and squeeze juice of 1/4 lemon
Assemble and grate 4-5 shavings Périgord truffle to serve.
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