Hervey Bay Scallops, Cucumber, Yoghurt, Avocado, Ink Cracker

Hervey Bay Scallops, Cucumber, Yoghurt, Avocado, Ink Cracker

Ingredients

YOGHURT CUCUMBER ROLLS

200 g Kenilworth yoghurt
2 sheets gelatine, bloomed (i.e. steeped in water and rested for 3 to 5 minutes)
Continental cucumber, compressed (i.e. squeezed gently in a clean kitchen cloth) for 4 minutes

COMPRESSED CUCUMBER DICE
Continental cucumber

SCALLOP SASHIMI
Scallops
Olive oil
Salt

SQUID INK CRACKER
Squid, cleaned
Squid ink
Tapioca flour

DILL OIL
1 bunch dill
1 bunch curly leaf parsley
250ml canola oil

AVOCADO PUREE
2 avocados
30 g yoghurt
30 g Dijon mustard
1/2 tsp ascorbic acid

Method

YOGHURT-CUCUMBER ROLLS
Heat a small amount of the yoghurt and add gelatine. Add remaining yoghurt and chill over ice.

Cut compressed cucumber into 6cm lengths. Slice thinly (about 3mm - if too thick they will snap) and arrange the slices, overlapping slightly, on cling film to form a sheet of cucumber slices.

Place chilled yoghurt mixture in a piping bag with a 1cm nozzle. Pipe yoghurt onto sheet of compressed cucumber. Roll up the cling film to create a cylinder shape out of the cucumber and yoghurt, then tie off the cling film at the ends. Chill.

COMPRESSED CUCUMBER DICE
Peel, skin and finely dice cucumber and compress (i.e. squeeze gently in a clean tea towel or kitchen cloth) for 4 minutes.

SCALLOP SASHIMI
Clean the scallops (DO NOT USE WATER) and pat dry with paper towels. Dice the scallops very finely and season with olive oil and salt.

SQUID INK CRACKER
Puree squid in a Thermomix or chilled food processor, then pass through a drum sieve. Add squid ink to colour black.

Weigh mixture and add an equal amount of tapioca flour; season. Pipe into a deep fryer and cook until crispy.

DILL OIL
Blanch dill and parsley, then refresh in an ice bath. Strain and dry thoroughly.

Roughly chop herbs and place into blender. Add just enough canola oil to blend freely and blend for 2 minutes, allow to sit for 5 minutes, than blend for another 2 minutes. Hang in muslin cloth and allow to strain through.

AVOCADO PUREE
Blend avocados, yoghurt, Dijon and ascorbic acid. Place in a piping bag, pipe onto the plate and char with a blow torch.

Recipe provided by The Long Apron


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