Scallop | Ponzu | Smoked Eel
Ben Murphy – Launceston Place
4 XL Cornish scallops (1 per portion)
1 Whole smoked eel - diced (4 x 1cm cubes per plate)
For the eel stock
All the trimmings of the smoked eel, including the skin
2 cloves of garlic
4 sprigs of lemon thyme
200g fish stock
40g bonito flakes
For the ponzu
200g soy sauce
100g orange juice
10g yuzu juice
44g Ultratex thickening agent (or 6 sheets of soaked gelatine if unavailable)
For the eel jelly
100g smoked eel stock
10g agar agar
2 sheets of gelatine
Salt to taste
For the stock - Dice and sauté the vegetables and eel trim for around 8 minutes. Once coloured add the herbs, bonito flakes and fish stock and simmer for 30 minutes. Strain off the liquid which will be used for the jelly.
For the jelly – Soak the gelatine in ice cold water until it softens. Bring the stock to the boil and add the agar agar. Cook on a high heat for five minutes while stirring continuously, then add the soaked gelatine, and season to taste. Pour the liquid onto a baking try to create a 5mm layer and refrigerate. Once set, this can be cut into a 5cm disc with a pastry cutter.
For the ponzu – Bring all the ingredients (except the Ultratex) to a boil in a pan. Cover, and allow to infuse for 6 hours. Once cooled, blend the infusion with the Ultratex, to create a thick paste. Pass through a sieve to remove any lumps.
Cooking the scallops - Pan fry the whole scallop with butter over a medium/high heat (We quickly char ours on the BBQ first). These should be cooked just before serving.
To plate – Ensure that the jelly discs, eel and ponzu are at room temperature. Pipe a 10cm spiral of ponzu in the centre of the plate, place the whole roasted scallop in the centre of the spiral. Top each scallop with four cubes of smoked eel and finish with a disc of jelly.
Address: 1A Launceston Pl, Kensington, London W8 5RL
Phone: 020 7937 6912