Hokkaido Scallops, Fennel and Goats' Cheese Puree, Citrus and Caviar - Chef Recipe by Ben Achurch

Ingredients

12 scallops

Fennel and goats' cheese purée:

1 1/2 large heads of fennel
1/2 lemon
100mL cream
120g goats cheese
1g xanthan gum

Kipflers:

4 kipfler potatoes

Confit fennel:

1 1/2 large heads fennel

Red onion pickle:

1 small red onion
100mL rice vinegar
80 g sugar
150mL water

Orange juice emulsion:

100mL orange juice
10mL lemon juice
1 g xanthan gum
80 g vegetable oil
20 g light olive oil
20 g salmon caviar
10 g Tobiko (flying fish roe)
5 g finely chopped chives

8 Nasturtium leaves
8 picked fennel fronds
8 pickled red onion petals

Method

Fennel and goats cheese purée:

Halve the fennel and chop finely.

Place in a microwave-safe container, add a pinch of salt and enough water to come halfway up the fennel. Put the lid on and Microwave on high for 30 mins.

Transfer the fennel, water and xanthan gum to a blender and blend on high for 5 mins adding more water if needed to achieve a vortex.

Once smooth, add the cream and goats’ cheese and blend for 30 seconds. Taste and adjust seasoning and lemon juice.

Kipflers:

Place in a pot and cover with cold water.

Season heavily with salt. Bring to a boil then drop to a simmer.

Once a knife is easily inserted, strain and let cool.

Confit fennel:

Halve the fennel, then cut each half into quarters.

Place in a fryer with fresh oil at 140 C until the edges start turning golden. Remover from the fryer and season with salt

Red onion pickle:

Place the vinegar, water and sugar in a pot and heat to dissolve the sugar.

Halve and peel the onion removing the skin and outer layer and adding to the hot pickle. Cover with cling film and let it come to room temperature.

Strain the now-strained red pickle.

Quarter the onion, then quarter again, so you have onion petals. Place in a vacuum bag and add the pickle liquor. Vac on high to compress.

Orange juice emulsion:

Place the orange juice, lemon juice, xanthan gum and a pinch of salt in a blender.

Blend on high till it slightly thickens.

While running on medium speed, slowly add the vegetable and olive oil to form the emulsion.

Transfer to a container and stir in the caviars and chives.

To assemble:

Halve the kipflers, season lightly and heat in a high oven with the fennel.

Warm your purée in a pot or the microwave.

Sear the scallops on high heat with some vegetable oil in a pan or on a flat top. Once evenly golden, season lightly and flip them for 20 seconds; hit with a little lemon juice and take off.

On a warm plate add 2 spoons of purée to the centre spreading in a small circle.

Add 2 halves of kipfler potato, rest 3 pieces of fennel on the potatoes, followed by 3 scallops.

Add 3 small spoons of the orange emulsion, followed by 3 petals of pickled onion, 2 nasturtium leaves and 2 fennel fronds.

Recipe provided by Bella Venezia