BAKED SCALLOP WITH VEAL OSSO BUCCO AND YEASTED MASH

Tom Aikens

Tom Aikens

25th February 2014

BAKED SCALLOP WITH VEAL OSSO BUCCO AND YEASTED MASH

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Baked scallop with veal osso bucco and yeasted mash recipe a try yourself? Baked scallop, yeasted mash potato, fermented grains and bread soup by Tom Aikens for The Staff Canteen Live 2014.This dish has been on the menu for two years and is now almost a signature dish.The tastes are very clean and rounded with different textures and tastes being balanced as one dish.The reason I choose this dish is that there are many elements of cooking in this dish, from braising in a water bath to dehydrating, making a consommé, fermenting the grains and making a mash potato…

Ingredients

  • 2 x WHOLE SCALLOPS IN SHELL
  • FOR THE YUKON MASH ( 20g A P0RTI0N )
  • 500g peeled Yukon spuds washed and cut in half, making sure they are cut all the same size.
  • 2 ltr water
  • 20g salt
  • 250g diced cold butter
  • 200g milk
  • 50g crème fraiche
  • 4g Salt
  • TO FINISH THE YEASTED MASH
  • 180g cooked Yukon mash potato
  • 5-8g yeast
  • 50ml-100ml warm milk
  • Warm the mash add the yeast and then the warm milk to bring it back.
  • BAKED ROSCOFF ONION
  • 12 roscoff onions
  • 100ml olive oil
  • 20g Demerara sugar
  • 4g Maldon salt
  • DRIED BAKED ROSCOFF FOR POWDER
  • 4 baked onions from above
  • 10g Picked thyme leaves
  • 2g salt
  • 12g caster sugar
  • TOASTED BREAD SOUP
  • 250g Sourdough bread
  • 5 whole baked roscoff as recipe above cut into ¼’s
  • 1.5 ltr white chicken stock
  • 80ml Soya sauce
  • 14g caster sugar
  • 3 bay + 15g thyme
  • SCALLOP ROE POWDER
  • Washed trimmed scallop roe’s
  • Seasoned fish stock simmering
  • DRIED RYE BREAD CRUMBS
  • 500g of rye bread cut into 2cm cubes
  • FERMENTING THE GRAINS FIRST
  • 250g of mixed grains ( Barley, Malt flakes, Spelt, )
  • 500g water
  • 120g Buttermilk
  • COOKED MALT FLAKES AND WHOLE MALT
  • Grains from above
  • 1.5 litres of cold water + soaking Liquor
  • 2 carrots, peeled, halved, quartered
  • 1 onion peeled and halved then quartered
  • 2 banana shallots peeled and halved
  • 2 sticks celery cut in half
  • 2g fresh thyme
  • 2 bay leaves
  • 4 garlic cloves peeled and halved
  • 10g Parsley stalks and leaf
  • 30g smoked bacon trim
  • 4g salt
  • FINISHING THE GRAINS
  • For a single portion
  • 10ml Barley Miso
  • 1tsp Crème fraiche
  • Little cooking liquor
  • 30g cooked grains
  • Little butter
  • 15g Whey ( made from heating 2 ltr un-pasteurised milk to 37c split with 50ml vinegar ) strain curds & whey.
  • VEAL OSSO BUCCO
  • 1 x veal shank cut into 3-4 pieces
  • 4 ltr water
  • 250g salt
  • 20g thyme
  • 4 bay
  • 300ml white wine vinegar
  • SEAS0NED BROWN BUTTER 1/ 4 RECIPE
  • 500g Butter diced
  • 15g thyme
  • 4 bay leaves
  • 6 bashed garlic cloves in skin
  • 10 crushed black peppercorns
  • 4g Maldon sea salt
  • ONION SABLE 1/3 RECIPE
  • 500g Unsalted butter
  • 200g sweet Thinly sliced onions ( roscoff )
  • 2 bay
  • 10g thyme
  • 4g salt
  • 4g sugar
  • 115g all purpose flour
  • 100g of butter
  • 50g ground almond
  • 50g Isomalt
  • 25g egg yolk cook the 4 eggs at 65c for 7 mins
  • 13g corn starch
  • 12g dried onion powder
  • 4g double cream
  • 1.5g baking powder
  • 2g salt
  • 25g of kibbled onions

Method

FOR THE YUKON MASH ( 20g A PORTI0N )
Wash the pots well in cold water and place into the pan with the 2 LTR water & 20g salt, bring to a simmer then cook for approx 35 -40 mins at a slow simmer till they are just tender, drain the potatoes and pass through the moulis / ricer with the butter. Place into a pan, add the crème fraiche and then enough of the warm milk to bring it back, fold in well then add 4g salt, check the seasoning and pass through a fine sieve, check the seasoning once more and make sure that its smooth and emulsified.
TO FINISH THE YEASTED MASH
Warm the mash add the yeast and then the warm milk to bring it back.
BAKED ROSCOFF ONION
Roll the onions un-peeled in olive oil and then the sugar, salt and bake these on a wire tray for 45-55 mins till baked. Then leave to cool, cut in half from top to root then caramelize on the stove till very dark, keep in the skins.
DRIED BAKED ROSCOFF FOR POWDER
Peel the baked onions and then cut in half and then slice as Lyonnais onions thinly, place into a bowl and season with the salt, sugar, thyme, lay these out onto greaseproof spreading them out so they are thinly layered, place onto drying trays to dry for 3-4 hours at 80c. Then place into the grinder to make a fine powder.
TOASTED BREAD SOUP
Dice up the bread and colour till nicely toasted in the oven at 180c making sure that they are evenly colored then place all the above together in a pot, bring to a simmer and reduce by ½ till a good flavor is reached, Then chill in a ice bath and then vac pac, store in the freezer at a horizontal position , when the soup is frozen, take it out of the bag and drain on a muslin cloth, while it thaws it will become clear.
SCALLOP ROE POWDER
Place the roe into the simmering stock and then take off the heat leaving to cool, then drain and dry on a tray in the fridge, then place into the dehydrator at 65c for 4-5 hrs till dry, then once dry grind to a powder.
DRIED RYE BREAD CRUMBS
Toast this in a hot oven at 170c until very toasted and almost dark, then dry these out at 65c for 2-3 hrs till dry and crisp, then blend these to a coarse crumb…
FERMENTING THE GRAINS FIRST
Soak the grains and water together for 12 hours, then add the buttermilk and soak for a further 12 hours all at room temp, then drain off and keep the liquid, then follow the recipe below to cook them.
COOKED MALT FLAKES AND WHOLE MALT
Place the pulses into a pan of cold water and bring to a simmer, skim off scum & drain the pulses, rinse under cold water so they are washed & cold, place them back into the pan with the fermented liquid and then top with water & bring to a simmer. Skim any scum off & add the vegetables, herbs and smoked bacon. Cook the pulses till tender approx 60 mins at a slow simmer. Once they are cooked and soft add the salt, leave them to cool in the liquor and vegetables, place in the do not use for a day so the pulses take on more flavor. All the pulses must be cooked the day before they are used so they take on the flavor of the aromats and vegetables.
FINISHING THE GRAINS
Heat the grains in the cooking liquor and whey, add the crème fraiche, then reduce till thick, add the butter & miso, add a squeeze lemon juice. Make sure that it’s nicely seasoned.
VEAL OSSO BUCCO
Place the veal into the water, salt and vinegar mix and brine for 5 hours, heat the oven to 80c with 30% humidity, drain the shanks and sous vide with ½ bulb garlic bashed in each with 150ml veal jus, 10g thyme and 2 bay leaves, sous vide these on full and then cook these at 80c for 20 hrs, once cooked then drain and pass off all the juice that comes out, bring to a low simmer and skim off any scum, pass through a fine sieve. Remove the meat from the bone and then also remove the fat from the meat, break this into small portion pieces approx. 2cm big and then chill, once chilled then place into small sous vide bags with the stock 10 portions per bag.
SEASONED BROWN BUTTER 1/ 4 RECIPE
Place the butter onto heat with the garlic and turn to a nut brown, then add all the herbs and leave to infuse for 8 hrs in a warm place, then pass keeping all the sediment. Leave in a warm place.
ONION SABLE 1/3 RECIPE
Simmer butter, sliced onions, bay,thyme and sugar on a low heat for 2 hrs, then strain the butter and reserve the onions, measure out 100g of liquid.
Mix all the other ingredients to form a dough then roll out the dough to 1cm thickness, then place on a non stick sheet and bake at 175c, this will then be crumbled over the dish.