Ceviche of Hervey Bay Scallops

Ceviche of Hervey Bay Scallops


For the Clarified Fennel Juice
Juice the fennel and bring the liquid to a boil. Strain and cool. Add the egg white to the cooled liquid and place in a sous vide or zip lock bag. Steam at 95C for 20 minutes. Strain the liquid through an oil filter paper. Set aside.

For the Fennel Jelly Sheet
Add the agar to the prepared fennel juice and bring to the boil. Remove from the heat and add the soaked, squeezed gelatine leaves, whisking gently to dissolve. Prepare a very flat tray by lining it with freezer film and spraying it lightly with oil. Pour the prepared jelly evenly onto the tray and leave the tray at room temperature to set.

Once the jelly is set place the tray in the fridge for ten minutes. Remove the tray and using a 90mm plastic pastry cutter, cut out 6-8 circles of jelly and place them on a tray lined with freezer film. Store in the fridge.

For the Ceviche Liquor
Mix the basic dashi with the lemon juice and salt and set aside.

For the Blood Orange Gel
Boil the blood orange juice with the agar and sugar. Pour into a small container to set and then puree in a blender. Keep aside in a small squeezie bottle.

For the Blood Orange Vinaigrette
Whisk the xantana into the blood orange juice and set aside in a small squeezie bottle.

For the Lemon Vinaigrette
Whisk the lemon juice into the olive oil, season with a pinch of salt and set aside in a small squeezie bottle.

To Serve
Place one serve of scallops in a small bowl and toss with a little dashi ceviche liquor. Lay the scallops slices overlapping slightly in a circle on a service plate. Repeat with the other five serves of scallops.

Lift a fennel jelly circle from the tray and place over the circle of scallops on each plate. Squeeze a few drops of blood orange gel onto some of the covered scallops. Alternate with pomelo filaments, radish wedges, bronze fennel sprigs, chervil sprigs and the small flowers.

Add a little lemon vinaigrette onto the plate around the edge of each scallop circle and then add some of the blood orange vinaigrette to join with the lemon vinaigrette and serve.


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