- • Large scallop 1
- • Sea vegetables: samphire, sea aster, sea purslane
- • Caviar (oscietra) optional
- • Brown crab 30g
- • Salmon 120g
- • Whole egg 1
- • Whipping cream splash
- • Salt
- • Pepper
- • Crab shells 1kg
- • Carrot 100g
- • Onion 100g
- • Celery 100g
- • Fennel 100g
- • Plum tomato 50g
- • Garlic 1 head
- • Scotch bonnet chilli 1
- • Brandy 50ml
- • White wine 50ml
- • Chicken stock 50ml
- • Tarragon sprigs 2
- • Thyme 2 sprigs
- • Lemon grass 1
- • Ginger 1 piece
- • Lime leaves 2
- • Olive oil to taste
- • White wine vinegar to taste
- • White balsamic vinegar to taste
Scallops, brown crab and salmon mousse, sea vegetables
George Farrugia
23rd October 2019
Scallops, brown crab and salmon mousse, sea vegetables
This dish is a hommage to the British seaside and its beautiful produce. Plated to look like a rock pool, it is subtly herbaceous, well-balanced and light.
Ingredients
Method
• Scallop;
o Roast in pan in olive oil, salt and pepper until golden then rest and cut in 3
• Shellfish reduction;
o Roast shells until golden and add brandy and wine to deglaze. Then add tomatoes and collapse in oven
o Then place in pot with chicken stock
o Sweat vegetables until sweet and add to pot cover with water and cook for 3hrs
o Then pass and reduce until thick. Add olive oil and white wine vinegar and white basic vinegar to taste to make shellfish vinaigrette
• Crab and salmon mousse;
o Blitz brown crab until smooth and blend salmon, then add egg and add cream until smooth, adjust seasoning and can add lemon zest or lemon juice also
o Place in small bowl and cook in 90c oven until set
• To assemble add sea vegetables in bowl place mousse on top, diced scallop and drizzle with sauce. And finish with caviar .
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
