Today's chef was Eric Matthews from Chapter One in Dublin. He made a dish of hand-dived scallops, smoked eel, cauliflower, fermented horseradish cream and picked red dulce seaweed.
Ingredients
Recipe per 1 portion:
- 2 hand dived scallops cleaned and dried
- 25 g smoked eel
- 25 g cauliflower florets (small pieces)
- 15 g pickled seaweed
Fermented horseradish cream:
- 500ml cream reduced to 250ml
- 200ml crab stock reduced to 50ml
- Bonito vinegar to season (available from specialized stores)
- Fermented horseradish juice
Fermented horseradish juice:
- 1 kg fresh horseradish grated
- 20g salt
- 5g sugar
- 250g chopped shallot
Pickled red dulce:
- 200g Fresh red dulce seaweed (dried is fine)
Pickle:
- 250ml rice vinegar
- 50g sugar
- 50ml soy sauce
- 15g Dried shrimp dashi
Cauliflower purée
- 500g cauliflower
- 100g cream
- 100g milk
- 20g butter
Scallop stock
- 500 ml mussel stock (the water from steaming)
- 1 kg of fresh cleaned mussels required for the stock
- 200 g scallop skirts thoroughly cleaned
Method
Fermented horseradish juice:
- Combine in a Kilner jar and leave for two months
Pickle
- Boil the ingredients for the pickle and add the seaweed while it is hot, allow to cool
Cauliflower purée
- Sweat the cauliflower in the butter until soft add the milk and cream and cook for five minutes or until it’s reduced by about half, blend in a food processor and keep warm until required
Scallop stock
- Reserve the mussels for another dish- mussel linguini is my favourite) but for this dish, we only required the stock.
- Cook the scallop skirts quickly in a hot pan then add the stock infuse with some dry seaweed and finish with lemon juice and keep until heating.
To finish the dish
- Cook the scallops in a hot frying pan until they are cooked how you prefer
- Quickly sauté the cauliflower florets in some butter and season lightly
- Warm the sauces, the purée and the smoked eel
- Plate up however you like and enjoy!
