Ceviche of scallop, pickled radish and kohlrabi, apple purée, horseradish crème fraiche and pesto dressing

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 3rd July 2013

Ceviche of scallop, pickled radish and kohlrabi, apple purée, horseradish crème fraiche and pesto dressing

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Ceviche of scallop recipe with pickled radish and kohlrabi, apple puree, horseradish creme fraiche and pesto dressing recipe a try yourself? Starter cooked by James Maggiore from Holbeck Ghyll at Cumbria Heat of North West Young Chef Competition 2013

Ingredients

  • 5 scallops
  • 1/2 lime
  • Pinch of rock salt
  • 4 radish
  • 1 kohlrabi
  • 15g sugar 30ml
  • white wine vinegar
  • Sprig of thyme
  • 25ml nut oil
  • 50 ml olive oil
  • 50 ml eddisbury apple juice
  • 5g xanthum gum
  • 25g basil
  • 5g pine nuts
  • 30g olive oil
  • 30g horseradish cream
  • 60g creme fraiche
  • Red vein sorrel

Method

Put the scallops in the freezer for half and hour, this helps them firm, then they’re ready to cut and it also kills any bacteria. Bring them out and slice thin ready to use later.
Slice the radish and kohlrabi on a mandolin at 1-2mm thick and cut into rounds using a circular cutter, placing them in a shallow dish.
Put the sugar, white wine vinegar, thyme, nut oil and olive oil into a pan and bring to the boil. Once boiled take it off the heat, leave the temperature to reduce for a minute and then submerge the radish and kohlrabi in this pickle.
Use a hand blender to whisk together the apple juice and xanthum gum. This is a thickening agency and will increase the density of the juice, making it into a purée/gel like texture. This needs to be transferred into a plastic bottle ready for plating.
Blanch the basil and transfer into iced water. Once the basil is refreshed dry it off and put into a hand blender with the pine nuts and the oil. This then needs to be passed through a drum sieve and put into a plastic bottle ready for plating.
The horseradish cream and Crème fraiche should be mixed together in a bowl with a little seasoning. It then should be passed through a drum sieve and into a small piping bag ready for plating.
To serve, place the scallops into a small dish and squeeze over the lime juice and add the rock salt. The acidity of the lime juice will slightly cook the thinly sliced scallop. Pipe a thin line of pesto across the plate and position the pickles randomly. Once you have done this the scallops will have been cured by the lime and add them to the plate. Add dots of the apple purée and horseradish then finally garnish with the red vein sorrel.