- Fennel Mousse:
- Fennel x 4
- Butter x 250g
- Lemon juice x 1
- 4 x strands saffron
- Cream x 185g
- Gelatine x 10g leaf
- Yuzu vinaigrette
- :
- Yuzu juice x 50g
- Lemon juice x 50g
- Pomace oil x 300g
- Dashi Jelly:
- Kombu seaweed x 10g
- Water x 600ml
- Bonito Flakes x 4g
- Gelatine x 3 sheets leaf
- On The Plate:
- Crab claws x 6
- Granny smith Apple x 1
- Cucumber x 1
- Lime pods x 1
- Caviar x 200g
- Ginger x 100g
- Nori Seaweed x 2 sheets
Celebrating the 'Best With the Best’ by Lorna McNee
Lorna McNee
28th August 2018
Celebrating the 'Best With the Best’ by Lorna McNee
Celebrating the Best With the Best’by Lorna McNee
This dish was served on day 1 of the Scotland heat for Great British Menu.
Ingredients
Method
Fennel Mousse
Dice the Fennel small and place in sous vide bag with the butter, lemon juice and seasoning, seal the bag and steam until tender (roughly 1.5 hours) once the fennel is soft blend until smooth
.
Take 500g of the puree and melt 10g of bloomed leaf gelatine into it. Let set (2 hours or 40 mins over ice) once the puree is set beat with a whisk. Take 185g of semi-whipped cream and fold into the puree. Set this mix at the bottom of the dish.
Crab Claws
Steam crab claws for 7 minutes at 72oC. Crack them and pick out the meat ensuring that there and no bits of shell.
Yuzu Vinaigrette
Yuzu and lemon juice into a bowl, season with salt pepper and sugar, emulsify with pomace oil.
Dashi
Place Kombu and water in sous vide bag and place in a water bath at 62oC for 1 hour.
Remove the Kombu and then bring the water to 80oC in a pan. Once it has reached 80, put in the bonito flakes and a timer for 30 seconds. Pass off bonito flakes and then sprinkle in some blended nori sheets. Melt the bloomed gelatine into the mix.
Everything else
Dice apple and compress in sous vide machine
Dice cucumber in same way
Blanch some bruniose of ginger
Push the pods out of the lime pods
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