- For the Rouille:
- 6 salted Scallop Roes
- 1 Large Rooster Potatoe
- 4 Egg Yolk
- 2 tbsp Cider Vinger
- 1 Large tbsp Smoked Paprika
- 2 pinch Cayenne Pepper
- 400ml Veg Oil
- Lemon Juice to season
- Pinch of saffron
- For the Pigs Head:
- 4 large pigs head, Bone out
- 2 onion
- 2 leeks
- 2 carrots
- 1 garlic
- 1 bunch rosemary and thyme
- Cinnamon, cloves and star anise
- Water to cover
- For the parsley oil:
- 200g flat leaf Parsley
- 400ml olive oil
- For the squid:
- One large squid body
- Garlic oil
Roast Hand Dived Scallops, Rouille and Pigs Head
Lorna McNee
12th April 2018
Roast Hand Dived Scallops, Rouille and Pigs Head
Once they have been shucked, scallops can be enjoyed pan fried, steamed or poached - Why not give the following Roast Hand Dived Scallops, Rouille and Pigs Head recipe a try yourself? From the menu at Restaurant Andrew Fairlie.
Ingredients
Method
For the rouille:
Dice Rooster potatoes and cook in saffron scented water until very soft. Make sure the water for cooking the potato in is salted.
Strain the poataoes off and then cook in a pan to help them dry out.
Blend the Salted Scallop Roes with the egg yolks and then add the potatoes.
Add the vinegar and the spices.
Emulsify the Roes with the vegetable oil then pass through a drum sieve.
For the Pigs Head:
Open up the pigs head and remove the meat, score the fat on the inside of the head and beat with a meat paddle until even in thickness.
Place the meat back on the pigs head and fat and roll into a ballotine. Tie with string and wrap in a muslin cloth.
Cook slowly until tender and then chill.
Reroll the pigs head the next day in clingfilm to give an even shape.
Slice thinly when serving
For the parsley oil:
Blend in a thermo mix at 70oC for 7mins, pass through muslin.
For the squid:
Take one large squid body and clean.
Score the flesh side half way through at an angle, turn around and cut all the way through in the opposite direction.
Fry in a hot pan with garlic oil until spirals.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
