Ep 25: Seafood for 2
Preparation: 30 minutes, plus setting time, 3-4 hours, or overnight for a firm set
Cooking: 45 minutes
4 tablespoons olive oil
2 carrots, chopped
2 leek, chopped
2 eschalots chopped
1 clove garlic, roughly chopped
250ml white wine
6 whole scampi or langoustine
25ml lemon juice
2 diced eschalots
3 sheets gold strength gelatine
Caviar crème fraiche
½ cup crème fraiche
1 tablespoon black caviar
2 tablespoons cold butter, chopped
Lime segments, to serve
Micro lemon verbena leaves
Extra virgin olive oil, to serve
2 oysters, in shell, to serve
2 teaspoons caviar, to serve
1 Pour two tablespoons oil into a large stock pot and place over medium to high heat. Add carrots, leek, eschalots and garlic. Stir until softened, about 5 minutes. Deglaze the pan with white wine and cook for 3-5 minutes until wine has reduced. Add water and bring to a simmer. Add scampi and cook for 7 minutes, or until just cooked. Plunge scampi into iced water then drain immediately. Strain poaching liquid and reserve, discarding the solids.
2 Separate scampi tail from body and peel. Reserve. Bash shells and heads with a rolling pin until lightly crushed. Heat a large frying pan over high heat, the remaining 2 tablespoons oil and shells and fry until oil is deeply coloured. Deglaze pan with reserved poaching liquid, simmer until reduced by two thirds or to desired consistency.
3 For jelly, pour champagne into a medium saucepan over medium high heat and bring to a simmer. Add verjuice, lemon juice, eschalots, salt and pepper and remove from the heat. Soften gelatine in cold water, squeeze out. Whisk gelatine into warm champagne mixture until dissolved. Set a bowl into a larger bowl of salted ice water. Strain champagne mixture into top bowl. Place oysters in liquid and allow to poach gently as liquid cools. Once liquid has cooled to room temperature remove oysters and set aside. Pour jelly into two glass bell bottomed glasses and place one poached oyster in each glass. Place in fridge for 45 minutes, or until set.
4 For caviar crème fraiche, gently swirl the crème fraiche and caviar together until just combined. Place in a small piping bag and refrigerate until needed. Once jelly has set, pipe caviar crème fraiche onto jelly and top with scampi tails.
5 Warm the poaching reduction a small saucepan over medium heat. Remove from heat and whisk in cold butter until emulsified. Season and transfer to a small jug.
6 To serve, place glass on a serving plate and an oyster in its shell topped with half a teaspoon of caviar and a small segment of lime. Pour a little of the sauce onto the scampi, sprinkle with micro herbs.