Crab and scallop with celeriac, shallot reduction and bergamot

First make the ponzu by mixing all the ingredients together and leaving to infuse for 24 hours

For the celeriac purée, add the celeriac, milk and some salt to a pan and bring to a simmer. Cook until the celeriac is soft

Pass off the cooked celeriac and then blend in a Thermomix or high-powered blender

Add butter and lemon juice to the Thermomix whilst blending. Add some of the milk if needed to create a glossy purée

Warm the cream for the celeriac custard until it’s almost boiling. Add 300g celeriac purée and bring back to a simmer

Whisk the egg yolk and egg together in a sabayon bowl and then pour the custard over the top of it. Whisk everything together

Cook in a bain Marie in the oven at 110°C for 10 minutes

Once the custard is cooked and set firm, place in the fridge to cool down for 24 hours

The next day, blend the custard until it’s soft

To make the compressed apple, blend the apple juice, lime juice, star anise and sugar in a pan. Set aside to cool slightly, then place in the fridge to chill completely

Cut out the thinly sliced apple into rounds

Compress the diced apples in the cold apple pickle liquor and set aside

For the shallot reduction, bring the vinegars and shallots to the boil and simmer until the vinegar evaporates

For the bergamot gel, bring all the ingredients to a simmer, whisking to dissolve the agar agar

Transfer to a container and set aside to cool

Once cool, let set in the fridge and then blend until smooth

Add the kombu and water to a vacuum bag and seal

Infuse in a steam oven at 62°C for 1 hour

Remove the kombu from the bag, and then add the kombu dashi to a pan

Heat up to 80°C, then add the katsuobushi. Let infuse for 1 minute then quickly strain through muslin

Set aside to cool, then season with ponzu: 20g ponzu per 100g dashi

Brown the butter until a nutty brown

Remove the claws from the crab, and then steam in a steam oven at 72°C for 10 minutes

Wash and air dry the scallops in the fridge for around 1 hour

Set aside to cool and then pick the meat from the crab

Once the scallops are dried, dice finely and season with salt and olive oil

To plate, place the crab meat in a bowl. Season with the diced apple, chopped chives, lime zest and some of the shallot reduction

Place a tablespoon of celeriac custard on the bottom of the plate and top with sliced apple and some dressed crab

Cover the whole dish in thinly sliced scallops

Put some dots of the bergamot gel on the scallops and then garnish with the gel

Warm the dashi and ponzu mixture to around 20°C and then split with the browned butter, and pour over the dish to serve. Garnish with the cornflowers and chervil