Line-Caught Red Snapper, Shaved Sea Scallops, Coastal Greens, Ginger and Spring Onion Broth
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
12 small edible flowers
20ml extra virgin olive oil
For the ginger and spring onion broth
500ml chicken stock
110g young ginger, peeled and
2 dried shiitake mushrooms 20g carrot, chopped roughly 20g celery, chopped roughly 100g spring onion, cleaned and
3 tsp sea salt
For the lemon purée
2 whole lemons 100ml grapeseed oil 20ml water
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.