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

1. Bloom the gelatine.
2. Heat up the orange juice and zest,
3. Add the gelatine and allow melting. Strain and add the yuzu
4. Season to taste
5. Strain and allow to set on a shallow tray
6. Top and tail fennel bulb
7. Thinly slice it on the mandolin lengthwise
8. Trim each slice with a curve to represent a wing
9. Combine wings with olive oil and salt.
10. To make cooking liquid, combine the white wine, pernod and star anise in a small sauce pan , reduce by half.
11. Add the salt then ½ cup of cold water
12. Cut the fennel bulb into 1/8 inch thick slices
13. Combine the fennel with 3 table spoons of the cooking liquid
14. And sous vide for 25 minutes
15. Chill
16. Whisk all together till well combined.

Garnish with:  

• fresh oysters
• scallop salad
• yuzu gelee
• orange segments
• tarragon leaves
• dill
• tangerine dressing,