Scallops, sand, stones and seaweed
Expert
Created by head chef Rob Krawczyk at Tankardstown Brabazon Restaurant
PREP IN
150 MIN
COOK IN
1 MIN
SERVE
2
Scallops, sand, stones and seaweed
Expert
PREP IN
150 MIN
COOK IN
1 MIN
SERVE
2
Introduction
Created by head chef Rob Krawczyk at Tankardstown Brabazon Restaurant
Ingredients
- For the scallops: 6 scallops, roe taken off and reserved
- 20g prawn oil
- Maltose to mix
- Toasted bread crumbs
- Scallop roe powder
- Black pudding crumbs
- Sea salt Black pepper
- 2 bulbs fennel chopped
- 1/2 shot Pernod
- Zest 1/2 lemon
- 2 tablespoon olive oil
- 10g butter.
- Reserved roe from scallops
- Lemon zest
- 1 clove garlic
- Sprig thyme
- Salt
- 10g seaweed
- 600ml Fish stock
- 7g iota
FOR THE SAND:
FOR THE FENNEL PURÉE:
FOR THE ROE JELLY:
Method
- 1. For the sand: Mix to achieve desired consistency.
- 2. For the fennel purée: Sweat off all ingredients and blitz.
- 3. For the roe jelly:Place all ingredients in a vacuum bag except for the iota. Place in water bath at 68°c for 2 hours. Chill and pass through a sieve reserving the liquid, add iota and whisk unit just under boiling, place in container and chill.
- 4. To serve: place a few dots of fennel, purée on the plate, scatter some sand between, place a little of the jelly, start to cook your scallops in a very hot pan for around 30 seconds each side season with a little sea salt. Place the scallops on the purée , place some seaweed ,spoon on some caviar ,season with a little sambai vinegar and garnish with some mazuna.
