ricotta, blood orange, beet
This is a cold dish consisting of sliced celeriac, housemade ricotta, blood orange segments, arugula puree (and fresh for garnish). There are also capers and a smoked apple gastrique component.
Celery root is first fried and then completely cooled. It is sliced thinly and laid on the base of the plate. Beets are pickled and cut in a small oblique cut, the blood orange is supremed.
Arugula puree: arugula is blanched until very tender and then pureed with water, finished with a small amount of canola to brighten it up.
Housemade Ricotta: milk is heated to 180 degrees, salt is added at this point. At 187 degrees half a cup of lemon juice per gallon of milk is whisked in. The content rests off heat for 20 minutes before strained through cheese cloth.
Smoked apple cider gastrique - apple cider is smoked, combined with 1/3 part sugar and reduced by half, then add 1/4 honey.
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