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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