After soaking, remove the peaches from the salt water and rinse well. Cut the cheeks off the peaches and slice into half-moon shapes. In a pot, cook the onions and ginger in the oil until the onions are soft and translucent. Add the turmeric and seafood masala and cook for a further 2 minutes. Add the remaining ingredients including the peaches, cover with a cartouche (paper lid made from silicone paper or parchment) and simmer over low heat for 20–30 minutes. Transfer to a vacuum sealer bag and vacuum seal, and refrigerate until ready to serve.
Place the cheese on a girolle cutter (or use a cheese slicer) to shave 24 slices – 3 per serving.
Sprinkle the micro coriander shoots with celery salt to serve. Use 6 shoots per serving.
To assemble, arrange the ingredients on each plate by following the photo, or as desired.
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