Scallop ceviche with fennel, citrus and tarragon
Reuben will make a Scallop ceviche with fennel, citrus and tarragon
Ingredients
- Yuzu gelee
- 6 sheets gelatine
- 2/3 cup orange juice
- 1/3 cup yuzu
- Zest from 1 orange
- ½ teaspoon salt
- Fennel wings
- 1 fennel bulb
- 1 table spoon olive oil
- ¼ teaspoon salt
- Braised fennel
- ½ cup white wine
- 2 tablespoons pernod
- 2 star anise
- 1 tablespoon salt
- 1 fennel bulb
- Scallop salad
- 1 ½ cups diced steamed scallops
- ½ cup braised fennel
- ¼ cup diced orange
- 1 tablespoon tarragon
- 1 tablespoon jalapeño diced
- 1 tablespoon tangerine dressing
- Tangerine dressing
- 1 cup orange juice
- ¼ cup yuzu
- 1 teaspoon salt
- ¼ teaspoon citric acid
- 1/8 teaspoon xanthan gum
- ¼ cup olive oil
Cooking Method
- Bloom the gelatine.
- Heat up the orange juice and zest,
- Add the gelatine and allow melting. Strain and add the yuzu
- Season to taste
- Strain and allow to set on a shallow tray
- Top and tail fennel bulb
- Thinly slice it on the mandolin lengthwise
- Trim each slice with a curve to represent a wing
- Combine wings with olive oil and salt.
- To make cooking liquid, combine the white wine, pernod and star anise in a small sauce pan , reduce by half.
- Add the salt then ½ cup of cold water
- Cut the fennel bulb into 1/8 inch thick slices
- Combine the fennel with 3 table spoons of the cooking liquid
- And sous vide for 25 minutes
- Chill
- Whisk all together till well combined.
Garnish with:
- fresh oysters
- scallop salad
- yuzu gelee
- orange segments
- tarragon leaves
- dill
- tangerine dressing,