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Miso-Glazed Celeriac Fondant
{Judge}: Praised specifically for the rolling technique and the lightness it produced. It sucks up all those flavours from the liquid. Full of umami and saltiness. {Judge}: Called a brilliant addition that would really lift the duck main course.
Celeriac rolled thin and then rolled back on itself before poaching in a miso glaze. This technique creates a fondant lighter than a traditional butter-poached version, while the miso caramelises into each layer during cooking, delivering umami and salt throughout. The method allows the celeriac to absorb the flavours of the poaching liquid completely. A disciplined vegetable preparation that demonstrates confidence with Japanese-influenced seasoning in a classical fine dining side dish context.
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