Thanks for posting. This meal is a lot of work but the result is very good. I have now made it 4 times and have tweaked your recipe a little. I cut the celeriacs into cylinders and cut a hole through the centre with a pairing knife. This reduces the moving parts when rolling all together. I also cut the cabbage into much smaller pieces. I then added salt, crushed the pieces together for a minute or so and then started to cook them when they started to appear wet. This stopped the curry powder sticking to the pan. I also add small amounts (tablespoon at a time) of water during the cooking to generate a bit of steam. Living where I live I had to make the vegan butter, cream and Ponzu sauce myself but it was well worth it. Thanks again for this great recipe.
Wow I missed the salt crust comment at the beginning and said WTH.... 1 kg of salt ! lol, now I understand. Love the content ! Tried a basic version of the cod loin sous vide and it was a hit. Looking for to attempt the full version of that and your other recipes. Your techniques are so fun !
Serious expensive waste of salt and flour for the initial crust. I'd bypass and just rub oil and salt and cover in parchment/foil for the initial roasting. The finished dish looked impressive and interesting to see the process. Thank you.
