Irish seaweed platter with Soda bread

Fish challenge

Ingredients


  • bread:
  • • 350g wholemeal flour
  • • 100g plain flour
  • • 250ml buttermilk (or tablespoon of lemon juice)
  • • 1 tsp salt
  • • 1 tsp bicarb soda#1 tbsp sugar
  • butter:
  • • 250ml cream
  • mayo:
  • • 1 egg yolk
  • • 1 tsp lemon juice
  • • 1tsp white wine vinegar
  • • 1/8 tsp paprika
  • • 100ml olive oil mixed with 150ml vegetable oil
  • salad:
  • • samphire sea spaghetti,
  • • mixed leaves
  • • shaved fennel
  • dressing:
  • • 1 tsp lemon
  • • 1 tsp sugar
  • • 1 tsp chopped capers
  • • 1 tsp chopped parsley
  • • 1 large prawn
  • • 3 mussels
  • • 1 oyster
  • for the parsley oil:
  • • pinch of rock salt
  • • handful of parsley
  • • 50ml olive oil
  • • small squeeze of a lemon

Method

  1. Pre- heat the oven to the highest temperature possible
  2. Bread:
  3. Combine all the dry ingredients in a bowl
  4. Pour in the buttermilk + mix to a wet dough
  5. Turn onto flour board + shape to a round
  6. Flip onto floured baking tray. Cut a cross in top
  7. Put into oven + turn down to 180°c
  8. Bake for 1 hour and leave to cool on a rack
  9. Mayo:
  10. Add all ingredients but the oil to micro processor
  11. Turn on micro + slowly add the oil to emulsify
  12. Butter:
  13. Whisk cream + continue to whisk until it splits
  14. Strain off buttermilk + wash butter
  15. Shape a quenelle + refrigerate
  16. Dressing:
  17. Mix ingredients together + set aside
  18. Mussels:
  19. Bring salted water to boil + steam mussels until they are just open
  20. Marinade in some parsley oil
  21. Parsley oil:
  22. Crush parsley with some rock salt in a pestle + mortar
  23. Add oil + a squeeze of lemon to make a paste
  24. Prawn:
  25. Cook prawn in salted boiling water until fully pink + let cool
  26. Oyster
  27. Shuck oyster
  28. To plate:
  29. Dress salad
  30. Cut bread
  31. Cover musses in parsley oil
  32. Slice prawn, pipe mayo on top + top with sprig of dill
  33. Steady oyster on rock salt
  34. Arrange elements on plate
  35. Sprinkle butter with rock salt


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