Smoked Shadow: Baked celeriac with smoked beef tartare and a mushroom and black garlic sauce

Ingredients

500 g baked celeriac
500 g steak tartare
300 g Bresc Mushroom & Black Garlic Sauce
10 crispy black garlic chips
cress
(Whisky smoker)
Crispy black garlic chips
30 g black garlic
30 g egg white
30 g icing sugar
30 g flour

Preparation method

Mix all the ingredients for the crisps thoroughly and bake them in a silicone mould at 180 °C for 8 minutes. Cut the celeriac into a fine brunoise and season with salt and pepper. Season the steak tartare with salt, pepper, and a little olive oil. Spoon the celeriac into a ring mould, filling it about halfway. Fill the rest of the ring with the steak tartare and press firmly. Place the tartares into the glasses and finish with the mushroom & black garlic sauce. Garnish with the crisps and an appropriate cress. Before serving, place the whisky smoker on the glass and allow the smoke to fill the inside.