Live Well Lunchbox by Selin Kiazim

Selin Kiazim

Selin Kiazim

22nd August 2018

Live Well Lunchbox by Selin Kiazim

Live Well Lunchbox by Selin Kiazim - the recipe for Selin's fish dish for the regional heat of Great British Menu 2018

Ingredients

  • Equipment
  • Big green egg
  • Salamander
  • Kitchen Aid
  • Serves 4
  • Ingredients:
  • Sardines
  • 8 Large Sardines, scaled and gutted, best available
  • 1 packet vac pac or jarred vine leaves, rinsed
  • 1 Grapefruit, juiced
  • 1 Lemon, juiced
  • 1 Lime, juiced
  • 1 Orange, juiced
  • 1 tsp Fennel seeds, toasted and lightly crushed
  • ¼ Cucumber, cubed
  • ¼ bunch Mint, shredded
  • Çemen
  • 25g Ground Fenugreek-soaked in water for 10mins & then drained
  • 40g Caster Sugar
  • 75g Paprika
  • 10g Ground Cumin
  • 25g Hot smoked Paprika
  • 50ml Extra Virgin olive oil
  • 6 Garlic cloves
  • 50g Turkish sweet pepper paste
  • Water- enough to form a paste
  • Scallops
  • 4 Large Scallops, in shell, best available
  • 1 Sweet melon, best available, finely diced
  • 1 Lime, zest and juice
  • 1 Finger lime, seeds popped out
  • 1 bunch Basil
  • ½ bunch Parsley
  • 200ml Extra virgin olive oil
  • 1 punnet micro basil
  • Langoustines
  • 6 Large Langoustines, best quality
  • Moscatel vinegar
  • Extra virgin olive oil
  • 3 small Kohlrabi
  • 20g Bottarga
  • ¼ bunch Chives
  • 2 Lemon, zested
  • ¼ bunch Coriander, shredded
  • 2 Spring onions, finely sliced
  • Flatbread dough
  • 310g Strong bread flour
  • 6g Fresh Yeast
  • 2g Fine salt
  • 6g Olive oil
  • 180g lukewarm water

Method

1. For the sardines.
First make the çemen by blending together all the ingredients until smooth. Fillet the sardines, season with salt and smear over the çemen, vac pac to lock in the marinade. When ready to serve place the sardines on a tray skin side up, place under a hot grill until the skin blisters. Combine all the different citrus juices to taste. Dust the vine leaves in a little flour and pan fry in a little olive oil until crispy. Dust with coriander seeds and season with salt. To serve place a pool of citrus dressing in a small bowl and a few cubes of cucumber with coriander going through it, place the sardine on top, followed by crispy vines.
2. For the scallops.
Shuck the scallops and clean. Finely slice the scallop meat. Season with salt, lime zest and juice, vac pac and leave to marinade for 20mins. Combine the melon; finger lime, a little olive oil and micro basil. Quickly blanch the basil and parsley, refresh. Squeeze out the excess liquid. Blend with the olive oil. To serve place a small mound of the melon salad onto a scallop shell, top with slices of scallop and drizzle over the basil oil.
3. For the langoustines.
Blanch the langoustines in boiling salted water, refresh in ice water. Peel and take out the track. Place the langoustines into a mix of olive and muscatel vinegar and gently warm through. Place 2 kohlrabi into a big green egg set at 180c. Cook until caramelised and soft. Allow to cool a little. Crush whilst still warm, add in grated bottarga, lemon zest and juice and olive oil. Once cool add chives, coriander and spring onions. To make the flatbreads combine all the ingredients in a kitchen aid and beat to form a smooth dough. Leave in a warm place to prove, until doubled in size. Knock back and roll a thin sheet of dough, cut out 8cm circles and cook in a hot pan. Cook the langoustine heads briefly in the big green egg at 180c and dress with a little olive oil and salt. Slice the remaining 1 kohlrabi very finely on a mandolin. Dress the thinly sliced kohlrabi with a little lemon juice and salt. To serve place a spoonful of the smoked kohlrabi in the centre of the flatbread, top with a langoustine, top with a slice of marinated kohlrabi and finally some chives. Place a langoustine head to the side.

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