- • Large scallop 1
- • Sea vegetables: samphire, sea aster, sea purslane
- • Caviar (oscietra) optional
- • Brown crab 30g
- • Salmon 120g
- • Whole egg 1
- • Whipping cream splash
- • Salt
- • Pepper
- • Crab shells 1kg
- • Carrot 100g
- • Onion 100g
- • Celery 100g
- • Fennel 100g
- • Plum tomato 50g
- • Garlic 1 head
- • Scotch bonnet chilli 1
- • Brandy 50ml
- • White wine 50ml
- • Chicken stock 50ml
- • Tarragon sprigs 2
- • Thyme 2 sprigs
- • Lemon grass 1
- • Ginger 1 piece
- • Lime leaves 2
- • Olive oil to taste
- • White wine vinegar to taste
- • White balsamic vinegar to taste
Scallops, brown crab and salmon mousse, sea vegetables
George Farrugia
23rd October 2019
Scallops, brown crab and salmon mousse, sea vegetables
This dish is a hommage to the British seaside and its beautiful produce. Plated to look like a rock pool, it is subtly herbaceous, well-balanced and light.
Ingredients
Method
• Scallop;
o Roast in pan in olive oil, salt and pepper until golden then rest and cut in 3
• Shellfish reduction;
o Roast shells until golden and add brandy and wine to deglaze. Then add tomatoes and collapse in oven
o Then place in pot with chicken stock
o Sweat vegetables until sweet and add to pot cover with water and cook for 3hrs
o Then pass and reduce until thick. Add olive oil and white wine vinegar and white basic vinegar to taste to make shellfish vinaigrette
• Crab and salmon mousse;
o Blitz brown crab until smooth and blend salmon, then add egg and add cream until smooth, adjust seasoning and can add lemon zest or lemon juice also
o Place in small bowl and cook in 90c oven until set
• To assemble add sea vegetables in bowl place mousse on top, diced scallop and drizzle with sauce. And finish with caviar .
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