Line-Caught Red Snap­per, Shaved Sea Scal­lops, Coastal Greens, Ginger and Spring Onion Broth

Wine & Dine Cookbook - - ENTERTAIN -

Serves 4 EASY

“I only like to use line-caught fish and hand-dived scal­lops for this dish,” says chef Ais­bett. The ginger and spring onion broth can be used with any seafood, or on its own with some green veg­eta­bles as a cleans­ing soup.

200ml ginger and spring onion broth 100ml lemon purée

1 sheet nori sea­weed, about 30 x 20 cm 10ml ex­tra vir­gin white sesame oil 1 medium red snap­per, cleaned and por­tioned into 4 fil­lets, about 150g each

200g sea suc­cu­lents*

4 medium scal­lops, about 80g of scal­lop

meat each

12 small ed­i­ble flow­ers

20ml ex­tra vir­gin olive oil

For the ginger and spring onion broth

500ml chicken stock

110g young ginger, peeled and

chopped roughly

2 dried shi­itake mush­rooms 20g car­rot, chopped roughly 20g cel­ery, chopped roughly 100g spring onion, cleaned and

chopped roughly

3 tsp sea salt

For the lemon purée

2 whole lemons 100ml grape­seed oil 20ml wa­ter

20g sugar

1. Pre­pare the broth. Com­bine the broth in­gre­di­ents, ex­cept spring onion and salt, and bring to a boil. Re­duce to sim­mer and cook un­til it re­duces by half, about 15 mins. Take off the heat and add the spring onion. In­fuse for 30 mins, then strain and sea­son with sea salt. (You can make this in ad­vance. It keeps for two days in a cov­ered con­tainer in the fridge, and up to 1 month in freezer.)

2. Pre­pare the lemon purée. Boil the lemons in a pot of cold wa­ter. Change the wa­ter, and re­peat the process about 10 times. (This soft­ens the lemons and takes away some of the bit­ter­ness.) Leave to cool, then cut into halves and re­move any seeds. Place the lemons, grape­seed oil, wa­ter and sugar in a blender and blend on high speed un­til smooth. Set aside un­til ready to use. (You can make this in ad­vance. It keeps for two days in a cov­ered con­tainer in the fridge. Pair it with any seafood and lamb or use it as a syrup with dessert.)

3. Pre­heat the oven to 170ºC.

4. Lay the nori flat on a chop­ping board and brush it with white sesame oil. Place the four fil­lets on top of the nori. Us­ing a sharp knife, trim the nori neatly down each side of the fil­lets. Care­fully roll each fil­let up in the nori. Place the fish on a bak­ing tray and brush the top with re­main­ing sesame oil and sea­son with sea salt. Bake for 12 to 15 mins un­til the fish is cooked. 5. Us­ing a sharp knife, shave the scal­lops as thinly as pos­si­ble. Heat the ginger and spring onion broth un­til it reaches 40ºC. Add the scal­lops and cook for 1 min, then re­move and sea­son with salt.

6. As­sem­ble the dish. Pre­pare 4 bowls and add 1 ta­ble­spoon of the lemon puree in the cen­tre of each. Place the fil­let on top of the purée, then ar­range the poached scal­lops on top of the fish. Dress the coastal greens in olive oil and place on top of the scal­lops in each bowl. Gar­nish with ed­i­ble flow­ers.

7. To serve, warm up the broth and pour at the table. * Use sea suc­cu­lents such as sam­phire, salty fin­gers, land sea­weed. Be­fore us­ing, wash and pick through all the coastal greens, us­ing only the suc­cu­lent tips and avoid­ing any fi­brous stalks. Sea suc­cu­lents are avail­able at spe­cial­ity stores such as Culina and Medi-ya.

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