- Clam Stock
- 500g Palourde Clams
- 100ml White Wine
- 1 Sliced shallot
- ½ Pipin Apple
- ½ White Leek
- 500g Water
- Oyster Panna Cotta
- 175g Above Clam Stock
- 75g Double Cream
- 4 Large Oysters
- 1 1/2 leaves of Gelatine
- Celeriac Consommé
- 1 Peeled & Diced Celeriac
- 300ml Water
- 1 stick Celery
- Maldon Salt
- White Pepper
- Scallop Tartare
- 100g Diced Diver Caught Scallop
- 4g Lemon Juice & Zest
- 4g Olive oil
- 40g Diced Pipin Apple
- To Garnish
- Celery Cress
- Wood Sorrel
- Sea Aster
- Sea Purslane
Oyster Panna Cotta, Scallop & Apple Tartare, Celeriac Consommé by Russell Bateman
Russell Bateman
14th January 2015
Oyster Panna Cotta, Scallop & Apple Tartare, Celeriac Consommé by Russell Bateman
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Oyster Panna Cotta, Scallop & Apple Tartare, Celeriac Consommé recipe a try yourself? By Russell Bateman
Ingredients
Method
Clam Stock
Run Clams under cold water with a pinch of sea salt.
Heat a pressure cooker on a moderate heat.
Drain clams and put together with vegetables, pour into the pressure cooker and add wine.
Put the lid on (but do not seal) and cook for 2 minutes.
Once clams are opened add the water and replace the lid, this time sealing.
Once it reaches pressure turn the heat down and cook for 10 minutes.
Once cooked pass through a double muslin cloth
Oyster Panna Cotta
Put the cream, stock and oyster into a blender and mix for 20 seconds.
Pass through a fine sieve.
Mix 250g of the oyster mix with the gelatine.
Cool over an ice bath and set in bowls as required.
Celeriac Consommé
Colour the celeriac & celery in the pressure cooker without oil until golden all over.
Once golden cover with water and seal the pressure cookers lid, cook for 10 minutes.
Pass through muslin and chill on ice before serving
20g per portion in a chilled Jug
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