Ingredients

Rose Veal (4 portions):
280g rose veal sirloin
4 x porthilly oysters
20g Lilliput capers
2 tbsp. of house dressing
20g Exmoor caviar
4 x breakfast radish – thinly sliced
16 small nasturtium leaves
120 ml dashi
20 small shimeji mushrooms - poached in dashi
8 thin slices of sour dough - toasted
House Dressing:
50g - Dijon mustard
5g - English mustard
600ml - vegetable oil
Marinade:
10g Crushed white peppercorns
20g salt
20g Shallots, finely chopped
140ml White wine vinegar
Dashi:
3 litres mineral water
80g bonito flakes
30 g kombu
Nori Crackers:
120g Buckwheat flour
120g T55 flour
22g Butter
5g Onion powder
1 x egg
100ml milk
5 sheets of nori
5g fennel seeds
10g x Black Sesame seed
15g x Onion seeds
2 x Black pepper corns
6g volcanic salt

Method

Rose Veal:
• Blast freeze the veal to get an even slice, slice to 0.5cm on the meat slicer then neatly dice.
• Open and finely chop the oysters.
• Finely chop the capers.
• To put the dish together mix the oyster, veal and capers together with the house dressing and taste.
• Make two quenelles and place into a bowl, top with caviar.
• Pour 30ml of the dashi into each bowl followed by 5 shimeji mushrooms and top the dish with the sliced radish and nasturtium leaves.
• Serve the melba toast on the side.
House Dressing:
• Combine marinade ingredients and marinade for 24 hours
• Blend marinade with mustard
• Add oil slowly and blend until smooth
• Pass through conical strainer
Dashi:
• Soak kombu in water for 1 hour, bring slowly to boil
• When starting to bubble, take out kombu and add bonito, bring to boil and take off
• Let settle and cool, skim and pass.
Nori Crackers:
• Firstly toast the fennel seeds, onion seeds and pepper corns then blitz together with the nori sheets in the thermo mix to a fine powder.
• Combine the Flours and onion powder. Crumb in the butter followed by the rest of the ingredients and knead to a firm dough.
• Rest for an hour then roll the dough through a pasta machine to 3mm thick.
• Lightly egg wash and cook in a pre-heated oven at 180°C for 8 minutes.

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