Diver Caught Scallops, Salt Baked Celeriac, Seaweed and Scallop Dashi, Granny Smith Apple and Coastal Herbs by Russell Bateman

Russell Bateman

Russell Bateman

14th January 2015

Diver Caught Scallops, Salt Baked Celeriac, Seaweed and Scallop Dashi, Granny Smith Apple and Coastal Herbs by Russell Bateman

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Diver Caught Scallops, Salt Baked Celeriac, Seaweed and Scallop Dashi, Granny Smith Apple and Coastal Herbs recipe a try yourself? By Russell Bateman. Russell created this dish at The Staff Canteen Live on January 21."My theme will be “Diver Caught Scallops”Dish description; Diver Caught Scallop self-seasoned, Scallop & Seaweed Dashi, Celeriac, AppleI intend to show how to open scallops and pick the good from the bad.How to clean them.How to cook them using their own row for seasoning.Make a dashi with their row and seaweed.Make a salt crust pastry and cook a whole Celeriac in it.Pickle some appleAnd finally present the finished Dish.Served in the shell on Rock Salt, Fresh Seaweed and Shingle, Dashi Served on the side poured tableside."

Ingredients

  • Scallop & Wakame Seaweed Dashi
  • 750g Spring Water
  • 400g Scallop Roe
  • 4g Dried Cep
  • 3g Wakame
  • 1 Star Anise
  • 4 Fennel Seeds
  • 4 White Peppercorns
  • Dash of Brandy
  • Salt Pastry
  • 800g T55 Flour
  • 350g Rock Salt
  • 140g Egg White
  • 185g Water
  • 10g Thyme
  • 10g Rosemary
  • Apple Pickle
  • 150g Water
  • 100ml Chardonnay Vinegar
  • 50g Sugar
  • Salt
  • Scallop & Wakame Seaweed Dashi
  • Cook the roes without any fat in a pressure cooker until starting to brown.
  • Put the spices, water, cep and water together.
  • Deglaze the pan with brandy and add the water mixture.
  • Bring to the boil and set the pressure cooker on full pressure seal for 12 minutes.
  • Once cooked release the pressure and pass through a fine chinois and muslin cloth.
  • Salt Pastry
  • Mix the flour and salt in a bowl mixer with hook attachment.
  • Add the herbs.
  • Slowly add the egg whites, once incorporated add the water.
  • Leave to rest for 1 hour in the fridge.
  • Remove from the fridge and roll out to required thickness.
  • Wrap around the celeriac and bake at 180°c for approx. 1 ½ hours.
  • Leave to cool before preparing; the residual heat will finish the cooking.

Method

Scallop & Wakame Seaweed Dashi

Cook the roes without any fat in a pressure cooker until starting to brown.

Put the spices, water, cep and water together.

Deglaze the pan with brandy and add the water mixture.

Bring to the boil and set the pressure cooker on full pressure seal for 12 minutes.

Once cooked release the pressure and pass through a fine chinois and muslin cloth.

Salt Pastry

Mix the flour and salt in a bowl mixer with hook attachment.

Add the herbs.

Slowly add the egg whites, once incorporated add the water.

Leave to rest for 1 hour in the fridge.

Remove from the fridge and roll out to required thickness.

Wrap around the celeriac and bake at 180°c for approx. 1 ½ hours.

Leave to cool before preparing; the residual heat will finish the cooking.

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