Sherried scallop by Ashley Palmer-Watts

Ashley Palmer-Watts

Ashley Palmer-Watts

13th February 2018

Sherried scallop by Ashley Palmer-Watts

Sherried scallop with mushroom consomme, ⁣Madeira Pickled Shimeji Mushrooms, ⁣Pickled Daikon, ⁣Pickled Dulse and ⁣Smoked Confit Cauliflower. ⁣From Dinner by Heston Blumenthal. A fantastic dish inspired by a recipe from the 1960s. Scallop tartare, Grilled shiitake, Sherry and mushroom broth.

Ingredients

  • Makes 1 portion
  • ⁣30g Scallop tartar
  • 5 Slices Raw Scallop
  • cubes Pickled dikon, 8mm diced
  • 8 Pickled shimeji mushrooms
  • 5 Pieces Pickle dulse
  • 6 Pieces Sea rosemary
  • 5-8 Pieces Purslane (depending on size)
  • 35g Finished mushroom consomme
  • 4 slices of Baby button mushroom, white cap only
  • 3 pieces of Smoked confit cauliflower
  • 7g Blended Sherry
  • 1g Chateau de Panisse olive oil - Picholine Huile de France

Method

⁣Smoked Confit Cauliflower
⁣1. Preheat a water bath to 85°C.
2. Break the cauliflowers up into florets, removing any excess stalks.
3. Place the prepped cauliflower florets along with the cooled melted smoked brown butter into large
boilable vac pac bag.
4. Sous vide on program 1 ensuring the cauliflower florets are all laying flat and are in a single layer.
5. Cook in the water bath until they are soft throughout, this should take about 30 - 40 minutes.
6. Cool the bag in ice water.
7. Once fully cooled refrigerate the smoked confit cauliflower until required.
To serve:
1. Remove the cooked cauliflower from the bag.
2. Remove any excess smoked brown butter.
3. Sear the confit cauliflower florets on the plancha until golden brown and evenly caramelised.
4. Place onto a tray and into the oven for 2 minutes.
5. Transfer the hot seared cauliflower onto a clean tray lined with a c-fold.
6. Season with fine salt and finely ground cracked black pepper and serve.
⁣Scallop Tartare
⁣1. Place the brunoise shallots into a fine sieve and rinse under cold water for 30 seconds.
2. Once rinsed lay the shallots onto c-folds to absorb any excess water.
3. Place the cubes of scallop, rinsed brunoise shallots, walnut oil and pickled lemon into a large
metal gastro container.
4. Very gently stir the tartare mix to evenly and fully combine all of the ingredients.
5. Cover the gastro container and place into the fridge.
6. Two hours before the scallop tartare is intended to be served add the raw brunoise mushroom,
dulse pickling liquid, white soy, fine salt and freshly grouned fine black pepper.
7. Very gently stir the tartare mix to evenly and fully combine all of the ingredients.
8. Re-cover the gastro container and place back into the fridge.
9. After 1 1/2 hours (30 minutes before the scallop tartare is intended to be served) add the picked /
diced grapefruit and the finely chopped chervil.
10. Very gently stir the mix to evenly and fully combine all of the ingredients.
11. Add the passed yuzu juice to taste. Gently stir.
12. Taste the scallop tartare mix to check its balance and seasoning level.
13. Re-cover the gastro container and place back into the fridge.
14. After 30 minutes remove the gastro container containing the sacllop tartare and decant the
scallop tartare onto a metal trays lined with blue j-cloths to absorb and excess moisture from the
tartare.
15. The scallop tartare is now ready to be served.
⁣Pickled Dulse
⁣1. In a pan, heat the water, chardonnay vinegar and white soy.
2. Add the sugar and salt, stir until dissolved.
3. Remove from the heat and place in the blast chiller leave to fully cool.
4. Thoroughly wash the dried dulse in cold running water to remove any sand, then leave to stand
for 10 minutes. Repeat this process 2 more times.
5. Carefully strain the dulse from the water leaving any sand or grit behind. Lay the rehyfrated dulse
on large metal trays lined with blue j cloths to absorb and excess moisture.
6. Add the dried / rinsed dulse seaweed togther with the chilled pickling liquid and place into a
shallow metal container.
7. Place the container containing the pickled seaweed into the vac pac machine, set on program 1.
8. Close the lid of the vac pac machine. When the pickled seaweed starts to bubble press stop.
9. Repeat this process 2 more times.
10. Place the pickled seaweed into a container. Cover with cling film and place into the fridge until
required.
⁣Pickled Daikon Dice
⁣1. In a small pan combine the water and vinegar, heat to 80°c. Add the sugar and salt, stir to fully
dissolve.
2. Remove from the heat. Pour the liquid into a gastro container and place into the blast chiller.
3. Once fully cooled place the pickling liquid into a container.
4. Set aside ready for pickling the diakon.
To Pickle the Diced Diakon
Amounts Ingredient
200g Daikon (diced into 8mm pieces)
200g Daikon pickle liquid
1. Top and tale the daikon, cut into three pieces.
2. Slice the daikon length ways on a mandolin set to 8mm thickness.
3. Square of the sides and ends off to remove the skin of the daikon then cut into 8mm dice.
4. Place the 8mm diced daikon into a small container.
5. Pour the diakon pickling liquid onto the daikon dice.
6. Place to container containing the pickling liquid and diced diakon into the fridge.
7. Pickle diced daikon for 2 hours.
8. Store in the fridge until required.
⁣Mushroom Consommé
⁣1. Place the chilled mushroom stock and Paris brown mushroom juice into a large pan and set aside.
2. Place the de-hydrated shiitake mushrooms into the food processer and blitz the mushrooms to a
fine powder. Transfer the shiitake powder into a large metal bowl.
3. Place the button mushrooms into the food processor and blitz until they are very finely chopped
(duxelle consistency).
4. Add the finely blitzed mushroom to the bowl containing the shiitake mushroom powder. Mix
together to form a paste.
5. Add the shiitake powder and blitzed button mushroom paste to the chilled mushroom stock and
whisk to fully disperse.
6. Using the kitchenaid with the whisk attachment whisk the egg whites to soft peaks.
7. Add the whipped egg whites to the chilled mushroom stock.
8. Using a hand held blender blitz the chilled mushroom stock, the finely blitzed mushroom, shiitake
powder and whipped egg whites together until fully emulsified.
9. Place the pan onto the stove set top set on a medium heat
10. Heat and bring up to a gentle simmer, stir the stock every 5 minutes to prevent the bottom of the
pan from catching. (This will take around 1 hour).
11. Once the stock starts to simmer, make a hole in the raft and turn the heat down to heat setting
number 2. Gently simmer for 45 minutes or until all the egg has coagulated and the stock is
completely clear.
12. Very gently break the raft and ladle the consommé out of the pan and pass through a super bag.
13. Transfer the clarified mushroom comsomme into a medium sized pan.
14. Discard the raft.
You should have 1875g of clarified mushroom consomme.
Reduce the clarified mushroom consomme by 20 % of its weight.
1875g / 0.20 = 375g.
1875g - 375g = 1500g.
1. Reduce the clarified mushroom consomme to 1500g. Taste the reduced clarified mushroom
stock to ensure the flavour profile is correct.
2. The reduced mushroom consomme is now ready to be finished.
To Finish the Mushroom Consomme:
Ingredient
1500g Reduced, clarified mushroom consomme
300g Button mushrooms, sliced into 2 mm thickness
5g Bonito flakes
10g Coriander, lightly chopped
10g Flat leaf parsley, lightly chopped
5g Chervil, lightly chopped
4g Tarragon leaves, picked and lightly chopped
50g White soy
15g Lemon juice, passed
8g Billington's sugar
1. Transfer the reduced / clarified mushroom consomme into a clean pan.
2. Add the sliced button mushrooms and stir. Set the timer for a further 20 minutes whilst continuing
to hold the temperature at 85°c.
3. After 20 minutes remove the pan from the heat and allow the mushroom consomme to cool to
60°c.
4. Once the mushroom consomme reaches 60°c add the bonito flakes and stir. Set the timer for 5
minutes. (Stir the consomme every minute).
5. After 5 minutes pass the mushroom consomme through a fine sieve. Really squeeze the
mushrooms to extract any eccess liquid from them.
6. Transfer the mushroom / bonito infused consomme into a clean pan and alow to cool to 40°c.
7. Once the mushroom consomme reaches 40°c add the coriander, parsley, chervil and tarragon.
8. Infuse for 15 minutes stirring the consomme every 5 minutes.
9. After 15 minutes pass the infused musfroom consomme through a superbag and into a fresh pan.
10. Add the white soy, passed lemon juice and sugar.
11. Stir to fully disperse.
12. Check the finishing and balance of the mushroom consomme.
13. Transfer the finished mushroom consomme into a shallow gastro container.
14. Place into the blast chiller to chill as quickly as possible.
15. Once completely chilled place the finished mushroom consomme into the fridge until required.
⁣Madeira Pickled Shimeji Mushrooms
⁣1. Place the water, sherry vinegar into a pan, heat to 60°c.
2. Add the salt and sugar, stir to fully dissolve.
3. Add the garlic, thyme, bay, black pepper, reduced Madeira and white soy, stir to fully disperse.
4. Place into the blast chiller to fully cool.
1. Ensure the mushrooms are free from dirt. Wash them in cold water if they need to be.
2. Very carefully seperate the shimeji mushrooms.
3. Using a paring knife trim off the root and tough part of the stalks from cach of the individual
mushrooms.
4. Place the individual / trimmed shimeji mushrooms into a small shallow container and add the
mareira / soy pickling liquid so the mushrooms are completely submereged.
5. Store in the fridge and allow to pickle for 2 hours.
6. After 2 hours the pickled shimeji mushrooms are now ready to be used.