4 Portions Tomato essence 1kg - Fresh plum tomatoes ½ clove - Garlic 60g Celery with leaf 15g- Shallots ½ sprig - Thyme 10g salt Pinch - Cayenne pepper Beetroot Fruit Syrup Marinated cucumber 1 - peeled Cucumber 1 - Lime 20g - Salt Chives Shallot Scallops Ceviche 4 medium -Scallops ½ - Lime 2g sea salt Pinch - Cayenne pepper Chilli Coriander Basil Olive Oil Tempura celery leaf 100g Plain flour 1Egg white 10g Corn flour 1g Salt 150ml - Spring water ice cold Garnish Julienne Of Red Pepper Osetra Caviar
Remove the celery leaf and keep for tempura. Blend all the ingredients together check seasoning. Dip beetroot in to liquid to colour. Place in a muslin bag and allow to drip into a clean container overnight in a refrigerator. Peel the cucumber and cut into ribbons. Dice shallot and chive separately. Mix shallot with lime juice. Marinate the cucumber just before use. Slice the scallops into 3 and squeeze on the lime. Before service season with sea salt and cayenne pepper. Finley chopped coriander, chilli, basil add olive oil. Make a smooth batter in combining all ingredients do not over mix. Dip each celery leaf and allow some batter to run off fry until golden brown and season. Thinly julienne red pepper and soak in iced water garnish with caviar. Recipe from the Culinary Academy