- 6 x 150 g Scottish plaice fillets
- 12 Scottish king scallops, thinly sliced
- 3 sheets seaweed paper, cut to fillet size, thinly sliced
- 300g green peas
- 30g onion
- 15g garlic
- 60g spinach
- 35g butter
- 100ml chicken stock
- 5g salt
- 250ml vegetable oil
- 100g ginger, fresh, fine julienne
- 200g baby rocket, washed
- 15g edamame, peeled, balanched
- 200ml yuzu juice, fresh
- 200ml ginger juice, fresh
- 200ml water
- 5g lecithin
- 20g sugar
- 3g salt
- 3g black pepper, ground
- 3g rice flour
- 1 yuzu, zested
Scottish Plaice & King Scallop with Green Pea Puree, Ginger Foam & Yuzu
Scottish Plaice & King Scallop with Green Pea Puree, Ginger Foam & Yuzu
Recipe by Commis Chef Kyung Sun Cho, Conrad Hotel, Seoul, South Korea
Serves 6
Ingredients
Method
1. Pre-heat the oven to 220 degrees C
2. In a saute pan, heat 25ml of oil, add the chopped onion and sweat until translucent. Add green pea, garlic butter and stir occasionally.
3. Add the chicken stock and simmer until the peas are tender.
4. Place the cooked pea mixture and washed spinach in a blender. Puree until very smooth. Season with salt and continue to blend while slowly adding 100ml of oil until it reaches a consistency thick enough to coat the back of the spoon. Strain with fine mesh strainer and cool it with an ice bath to retain a vibrant green colour.
5. Rince the julienned ginger in running water and fry in 75ml of oil until golden brown. Strain from the oil and spread them thinly to dry. Set aside for garnish.
6. Cut the seaweed paper to cover the plaice fillet's skin-side. Attach the seaweed paper to the skin, then cover with thinly sliced scallops.
7. Season the fish, seaweed, scallop trio and dust with rice flour on the scallop side for a golden-brown colour.
8. In a saute pan, heat the remaining 50ml of oil and add the trio, scallop side down. Press with a fish-slice to flatten the skin-side.
9. Cook in the oven for around 3-4 minutes, depending on thickness.
10. In a saucepan, add the fresh yuzu juice, fresh ginger juice, water and suger and simmer on the hob until the sugar has melted. Take off the heat to cool and add lecithin.
11. Thinly slice the leftover seaweed paper for garnish.
TO SERVE:
1. Heat the puree and spread it across the plate. Toss the baby rocket with fresh lemon juice and salt, place alongside the puree.
2. Put the fish and scallop trio on the middle of the plate, on top of the puree. Sprinkle with edamame.
3. Decorate with crispy ginger and seaweed paper. Use a hand-blender to aerate the yuzu ginger foam and place a spoonful of foam over the top of the dish. FInish with fresh yuzu zest.
In these challenging times…
…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.
Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.
We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small,
means so much.
Support The Staff Canteen from as little as £1 today. Thank you
