Celeriac in salt crust with crème fraîche

Mix the flour with the salt. Split the eggs and add the proteins with the water to the flour. The egg yolks are not used.

Knead into a cohesive dough. Knead for 5 minutes until the dough feels soft and supple. Wrap in cling film and leave in the refrigerator for 30 minutes.

Preheat the oven to 180 ˚C.

Ris the leaves of the sprigs of thyme and rosemary from the spice mix and put together with the leaves of sage in a tall cup. Cut the oregano fine and keep separate.

Grate the yellow skin of the lemon and add it to the herbs together with the water. Puree with the hand blender.

Cut a thin slice from the top and bottom of the celeriac and remove the skin.

Roll out the dough on a floured worktop to a circle of about 1 cm thick and large enough to wrap the celeriac.

Place the celeriac with the flat side in the middle of the dough and brush with the seasoning mixture.

Fold the dough up as tightly as possible around the celeriac. Work carefully, the dough should not tear.

Press the dough well on top so that there is no opening to be seen. Remove the excess dough.

Bake the celeriac for about 90 minutes in the middle of the oven. Prick with a skewer after about 70 minutes. If the inside feels soft, the celeriac is cooked.

Remove the celeriac from the oven and let cool for 15 minutes.

Meanwhile, press out half of the lemon.

Mix the finely chopped oregano and lemon juice to taste with the crème fraîche and season with pepper.

Cut the dough with a sharp knife and remove the celeriac from the dough. You can not eat the dough.

Cut the celeriac into slices of 1 cm and serve with the crème fraîche.