A Study of Shellfish

This is one of our signature dishes on the menu. It has the perfect balance of texture and flavour from the selection of shellfish. It's a wonderful showcase for the fantastic produce that is harvested from our ocean and our customers love it.

Ingredients


  • For the Crispy Prawns in Kataifi Pastry:
  • 150g (5oz) frozen kataifi pastry
  • 25g (1oz) plain flour
  • sea salt and freshly ground black pepper
  • 1 egg
  • 50ml (2fl oz) milk
  • 12 fresh Dublin Bay prawns, peeled and veins removed
  • Groundnut oil, for deep-frying
  • Chilli jam (see link below), to serve
  • Curried mayonnaise (see link below), to serve
  • For the Crab Ravioli:
  • 100g (4oz) organic salmon fillet, skinned, boned and cubed
  • 1 egg yolk
  • 1 tblsp cold cream
  • Sea salt and freshly ground black pepper
  • 1 tsp snipped fresh chives
  • 1 tsp chopped fresh basil
  • 100g (4oz) white crab meat
  • 12 wonton wrappers
  • Egg wash (made with 1 egg and 1 tbsp milk), to glaze
  • Creamed leeks (see link below), to serve
  • Prawn velouté (see link below), to garnish
  • For the Oysters:
  • 6 Atlantic oysters
  • 1 rindless smoked streaky bacon rasher
  • Knob of butter
  • 50g (2oz) spinach leaves, washed and tough stalks removed
  • 3 tblsp flaked sea salt
  • Lemongrass foam, to serve
  • For the Scallops:
  • 6 king scallops, roes removed
  • 1 tblsp rapeseed oil
  • Juice of ½ lemon
  • Sea salt and freshly ground black pepper
  • Sauce vierge (see link below), to serve

Method

  1. To prepare the prawns, thaw the pastry while still in its plastic for a minimum of 2 hours before using. Once it's thawed it will be soft and pliable and ready to use, but remember when using it that you must always keep it well covered.
  2. Place the flour in a shallow dish and season generously. Beat the egg with the milk and a pinch of salt in a separate shallow dish.
  3. Toss the prawns in the seasoned flour until lightly coated, then dip briefly in the egg wash, then wrap well in kataifi pastry.
  4. To wrap the prawns, lay about 10g (¼oz) of the kataifi pastry in a rectangle on a board. Sit a prawn across the width at the end closest to you and then roll it up away from you to completely enclose it. Place on non-stick parchment paper well spaced apart so that they don't get tangled up and cover with clingfilm. Chill until ready to use.
  5. To make the ravioli, place the salmon in a food processor and blend briefly, then add the egg yolk and the cream and season to taste. Blend to a smooth consistency. Place in a bowl and stir in the chives and basil, then fold in the crab.
  6. Lay out the wonton wrappers on a clean work surface. Brush one wrapper with a little of the egg wash. Place a generous spoonful of the crab mixture in the centre and place another wonton wrapper on top. Shape and seal well. Using a 6cm (2¼in) scone cutter, cut the ravioli to give a neat finish. Blanch in a pan of boiling salted water for 2 minutes, then remove with a slotted spoon and quickly refresh in a bowl of iced water. Arrange on a tray in a single layer and chill until needed.
  7. Scrub the oyster shells then place one, wrapped in a clean tea towel, on a firm surface with the flattest shell uppermost and the hinge pointing towards you. Gripping the oyster firmly, insert an oyster knife into the gap in the hinge and twist to snap the shells apart. Slide the blade of the knife along the inside of the upper shell to sever the muscle that keeps the shells together. Lift the lid off the top shell and run the knife under the oyster to remove it from the shell. Repeat until all the oysters are taken out of their shells, but reserve the bottom half of the shells for presentation.
  8. To prepare the scallops, pat them dry with kitchen paper. Detach the corals (roes) and save them for another dish. Heat a large frying pan until it's quite hot. Add a thin film of rapeseed oil, then add the scallops and sear over a high heat for 1 minute on each side, until richly browned and crispy. Do this in batches if your frying pan isn't very large. Transfer them to a plate and add a squeeze of lemon juice, then season to taste.
  9. To finish the prawns, heat the oil in a deep-fat fryer or a deep-sided pan to 160°C (325°F). Cook the coated prawns in batches of three for about 3 minutes, turning halfway through, until crisp and golden brown and the prawns are cooked through. Drain on kitchen paper.
  10. To finish the crab ravioli, carefully place them in a pan of boiling salted water for 2 minutes to just warm through, then drain briefly on kitchen paper.
  11. To finish the oysters, preheat the grill and grill the bacon for a couple of minutes, until crisp. Drain on kitchen paper. Melt the butter in a pan over a medium heat and add the spinach and a pinch of salt. Cook for a minute or so, stirring occasionally, until just wilted. Drain off any excess liquid and then spoon a small mound into each reserved oyster shell. Arrange on a warmed plate and keep warm. Add the raw oysters to the warm lemongrass foam and gently poach for 30 seconds. Carefully remove the oysters with a slotted spoon and place on top of the spinach in the oyster shells.
  12. To serve, add the chilli jam and curried mayonnaise onto warmed plates and arrange the prawn in kataifi on top. Spoon the creamed leeks onto the plates and place the ravioli on top and garnish with the prawn velouté. Place each oyster shell on flaked sea salt and crumble over the smoked streaky bacon, then spoon over the lemongrass foam. Add a dollop of the sauce vierge and place a seared scallop on top.
  13. Cook Ahead: There is a lot of work to this dish, but it's worth it. Most of the elements can be prepared ahead and assembled at the last moment. The scallops can be opened and placed on damp kitchen roll in the fridge for up to 3-4 days or they can be frozen. The prawns can be wrapped in the kataifi pastry and chilled for up to 3-4 days until needed or they can be frozen. The crab ravioli can be made 2-3 days in advance and stored on a tray covered with clingfilm in the fridge or they can be frozen.
  14. Wine: A crisp, dry, sparkling wine, especially Brut Champagne, would be very good with this recipe. Otherwise, try a white Burgundy from Côte de Beane or the Macon region. A dry Riesling from Alsace would also work well.

Notes:

Chilli Jam Recipe

Curried Mayonnaise Recipe

Creamed Leeks Recipe

Sauce Vierge Recipe

Prawn Velouté Recipe

 





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