AVOCADO IN A MILLE-FEUILLES OF CELERY, COCONUT EXTRACTION WITH CHIA SLIVERS

Serves 10 Prep/cooking 40 mins

INGREDIENTS

Carrot fermentation • 500g carrots • 800g water • 2g salt • 200g carrot extraction Celeriac • 400g celeriac • 200g celery extraction Turnip jelly • 800g turnip extraction • 400g ponzu • 13g agar-agar Chia tiles • Chia seeds Finish and assembly • 400g avocado • 5g hemp powder • 20ml coconut oil • 10ml olive oil • Sekigahara soya sauce • Salt, freshly ground pepper

PREPARATION

Carrot fermentation Chop the carrots into large pieces and place in a jar, then add the water, salt and carrot extraction. Leave to ferment for 1 month at a temperature of between 14°C and 16°C. Celeriac Peel the celeriac then, using a slicer, cut into slices 1 mm thick. Dab each slice with carrot fermentation and celery extraction before putting the celeriac back together. Leave to ferment for 48 hours in a vacuum. Steam cook at 85°C for 45 minutes. Leave to cool. Turnip jelly Make an extraction from the turnips. Heat with the ponzu to 90°C before adding the agar-agar. Cook for around 2 to 3 minutes. Cool then place in the Thermomix. Put through a strainer and vacuum pack. Chia tiles Plunge the chia seeds into a saucepan of lukewarm water and leave to swell for 30 minutes. Spread onto sulfurized paper in a layer about 2 to 3mm thick. Transfer to the dehydrator for 12 hours to obtain a crispy texture. Finish and assembly Assemble the mille-feuilles, starting with the celery leaves, then the avocado trimmed unevenly. Between each ingredient, sprinkle hemp powder, salt, pepper and some crumbled chia tile. Once the mille-feuilles is assembled, cut in 4 and arrange on a plate. Add a touch of turnip jelly and a dash of soya sauce. Finish with a sprinkling of hemp powder.