Step 1

First, make the celeriac milk and puree: place half of the celeriac into a vac pack bag with the milk, double vac it and then poach for 1 hour minutes at 85°C in a water bath. Allow to cool and drain, then blitz in a processor until very smooth.

Step 2

Meanwhile, make the dark celeriac puree; heat some oil in a pan and blacken the remaining celeriac slices, when all is coloured add some butter and allow to “noisette”. When the celeriac is soft and coloured, transfer to a food processor and blitz with a little cream @ 100°C until very smooth.

Step 3

Meanwhile, fillet, skin and portion the John Dory. Shell the scallops.

Step 4

Take some of the celeriac milk and water down with a little more milk. Season with salt and place some in a small vac pack bag with the john dory fillet and scallop. Seal tightly.

Step 5

Make the beurre noisette.

Step 6

Take some of the celeriac milk and add some soya lecithin, check the seasoning and blitz with the bamix.

Step 7

Water bath the John Dory & scallop at 85°C for 3 minutes.

Step 8

Serve: dark celeriac puree, then fish and scallops, spoon over the foam, then the beurre noisette & herbs, then caviar then the fennel “angel wings”.