Young grouse with salt-baked celeriac

Serves 4 Ingredients

2 young grouse 2 heads of celeriac 11og of egg whites 700g of salt Juniper berries, thyme and rosemary 12 brambles 12 Girolle mushrooms 1 head of rainbow chard 10gof pistachios 10g of hazelnuts

Method

To make the salt dough, whisk the egg whites until foamy, add the salt and herbs until it forms a dough. Wrap the whole celeriac in the dough, making sure there are no holes. Glaze with egg wash and place on a bed of salt on a tray. Cook in the oven at 170°C for 45 minutes to an hour. Remove the head, legs and wings from the grouse and take out the wish bone. Confit the legs slowly in rapeseed oil with aromats until tender. Flake the meat when cooked. Roast the crown of grouse in a hot pan until evenly coloured, then place on its back and roast in the oven for 8-1o minutes. Leave to rest for 10 minutes. Remove the celeriac from the salt crust and slice 1cm thick. Cut out a square from the slice. Peel and dice the other celeriac and cook slowly in milk until soft. Drain and blitz with some of the cooking milk until smooth. Serve the grouse breasts on top of the celeriac, rainbow chard and the confit meat. Garnish with sauteed Scottish girolle mushrooms, celeriac puree, brambles and chopped nuts. Recipe by Brian Grigor, Head Chef at Number One at The Balmoral – www.roccofortehotels.com/hotels-and-resorts/the-balmoralhotel/