Mackerel in Coal Oil with Vintage Beetroot, Mustard & Fennel
Total Page：16
File Type：pdf, Size：1020Kb
SIMON ROGAN'S RECIPES MACKEREL IN COAL OIL WITH VINTAGE BEETROOT, MUSTARD & FENNEL PHOTOGRAPHY BY JEAN CAZALS SERVES 6 15g muscavado sugar 2 shallots finely sliced 1 lemon, zested 1 garlic clove, finely sliced INGREDIENTS 2 tbsp raspberry vinegar Pinch of sugar 1tbsp white wine vinegar 100ml white wine MACKEREL 4 whole mackerel ENGLISH MUSTARD TO GARNISH MAYONNAISE Forced vintage beetroot leaves COAL OIL 70g egg yolk Fennel shoots 500ml rapeseed Oil 32g English mustard Rapeseed oil 6 pieces charcoal 3.5g sherry vinegar Assorted flowers Charcoal chimney starter 3.5g Worchester sauce Salt and Pepper 500ml rapeseed oil CAPER AND LEMON JAM METHOD 100g caster sugar FENNEL MERINGUES 100g peeled and sliced lemon 220g fennel juice MACKEREL 150g fine capers, finely chopped 100g icing sugar Fillet the whole mackerel and then skin each Liquid nitrogen 25g egg white powder filet. Cut each filet into two, lengthways, 1g xantham leaving the bones that run down the middle VINTAGE BEETROOTS Fennel pollen as waste. Cut each side of the fillet into 6 red, candy and golden baby beetroots natural flakes working with the grain of the from the clamp CLAMS fish. Keep the cut pieces in a bowl over ice as 30g caster sugar 24 clams you are working. FOUR I 1 SIMON ROGAN'S RECIPES COAL OIL VINTAGE BEETROOTS Transfer to a mixer and beat the mixture until Use the charcoal chimney starter to get the Blanch the beetroots separately in boiling it resembles a firm meringue. Pipe little dots charcoal burning by placing it over a gas hob. salted water for 5 minutes and re-fresh in iced onto a silpat lined dehydrator tray. Sprinkle Once it is lit, let it burn until the charcoal turns water. Rub the skins from the beetroots and over a little fennel pollen and dry at 65C for 2 white and the flames have died down. Put clean up. Place the beetroots in 3 individual hours or until crisp. the rapeseed oil in a heavy-based pan. Use vacuum bags with 5g muscavado sugar, 10g a pair of tongs to drop the hot coals into the sugar and a pinch of lemon zest in each. Add CLAMS rapeseed oil and leave to cool down, allowing 1tbsp of raspberry vinegar to the red and Sweat the shallots and garlic in a saucepan the charcoal sediment to settle on the bottom candy beets and 1tbsp of white wine vinegar with a little rapeseed oil until cooked and of the pan. Leave for at least 3 hours then with the golden beetroots. Vacuum seal and translucent. Add a pinch of sugar and the carefully harvest the oil from the top, leaving cook in a water bath at 85C for approx. 1 white wine. Bring to the boil and add the any sediment behind and pass through hour, or until just tender. Cool, in the bag, in clams. Place a lid on and cook for 1 minute. muslin. iced water. Once cool open the bag and cut Pull out the clams as they open onto a tray. into desired shape. Strain the juices, chill and store the clams CAPER AND LEMON JAM that have been removed from the shell in the Take the sliced lemon, making sure pips ENGLISH MUSTARD juice. have been removed. Then freeze in liquid MAYONNAISE nitrogen and blitz in a Thermomix until you In a round-bottomed bowl mix the egg yolk, TO SERVE have a fine powder. Take ¹⁄³ of the sugar and English mustard, vinegar and Worchester Spread caper jam onto the plate. Mix start a caramel in a heavy-based pan. Once sauce with a whisk. Slowly feed in the charcoal oil with the mackerel, to taste, and it starts to caramelise add another ¹⁄³. Once rapeseed oil, whisking constantly until you season. Place a pile of the mackerel on top of this has melted, add the final ¹⁄³ and take it have a mayonnaise. Season. Put in a squeezy the jam, allowing 60g of fish per portion. Pipe to a deep caramel colour. Add the blitzed bottle. dots of mustard mayo and then attractively lemon to the caramel and cook until it is fully arrange the beetroot, clams, dots of fennel incorporated, then add the finely chopped FENNEL MERINGUE meringue, fennel pollen, forced beet leaves, capers and cook slowly for approx. 2 hours Mix the fennel juice, icing sugar, egg white fennel shoots and flowers over the top. Finish with a cartouche on top until you have a powder and xantham in a bowl with a Bamix with a little sprinkle of fennel pollen and good jam consistency. until all ingredients are fully incorporated. rapeseed oil. FOUR I 2 SIMON ROGAN'S RECIPES Cod ‘yolk’, sage creaM AND PEA SHOOTS, SALT & VINEGAR RICE PHOTOGRAPHY BY JEAN CAZALS SERVES 6 5g salt at 50C for 15 minutes. Bring the cream to the 5ml sherry vinegar boil and heat the potato purée. Put the cod, INGREDIENTS 7g Dijon mustard cream and potato purée in a blender; add the gelatine and blitz to a smooth consistency. COD MOUSSE SALT AND VINEGAR RICE Allow to cool, then pipe into hemispherical 233g salted cod, rinsed 100g wild rice silicone moulds and freeze. 200ml whipping cream Vinegar powder 87g potato purée Salt YOLK GEL 1 leaf of gelatine Tapioca maltodextrin Place the vegetable stock, cream and saffron in a pan and bring to a simmer, take off the YOLK GEL TO GARNISH heat and allow to cool. When cool, pass 500ml vegetable stock Green pea shoot, to garnish through a fine sieve, add the vege gel and 50ml whipping cream Golden pea shoot, to garnish return to the heat, bringing to the boil while 0.5g saffron Rapeseed oil, to drizzle stirring. Keep warm. 30g vege gel METHOD DIPPING THE YOLKS SAGE CREAM Take the frozen cod mousse hemispheres 250ml sage oil COD MOUSSE and push a cocktail stick into each one at an 3 yolks Bloom the gelatine in cold water. Seal the cod angle. Ensuring the saffron gel is kept at 70C, 2 eggs in a bag at full pressure, cook in a water bath dip each hemisphere into the gel twice, in FOUR I 3 SIMON ROGAN'S RECIPES succession and reserve in an ovenproof dish whipper in a water bath at 50C and reserve. TO SERVE with the cocktail stick still in place. Allow to Take the dish with the yolks in, cover with defrost in a fridge. SALT AND VINEGAR RICE cling film and gently heat at 50C. Place a Heat vegetable oil to 220C and fry the wild spoonful of salt and vinegar rice in a bowl, SAGE CREAM rice until it puffs, drain immediately onto carefully place a cod yolk on top, twisting Place the yolks, eggs, salt, vinegar and a paper towel and allow to cool. Put the out the cocktail stick. Garnish with the pea mustard in a Thermomix and blend together. puffed wild rice into a bowl and season shoots. Cover the side of the yolk where Slowly add the sage oil, while blending to with the vinegar powder and salt, to taste. the cocktail stick was with the warm sage make a sage mayonnaise. Add this to a Add tapioca maltodextrin until you have the cream and finish with a drizzle of rapeseed cream whipper and charge twice. Place the desired consistency. oil. FOUR I 4 SIMON ROGAN'S RECIPES GOOSNARGH DUCK BREAST AND SWEETBREADS WITH SALT BAKED TURNIP, LEEKS, CHANTERELLE & COWMIRE CIDER PHOTOGRAPHY BY JEAN CAZALS SERVES 6 INGREDIENTS CHANTERELLES Salt and Pepper, to garnish 500g Scottish chanterelles DUCK BREAST METHOD 3 medium corn-fed duck crowns, skinned COWMIRE CIDER SAUCE 3 large pieces of cooked duck skin (12 2l brown chicken stock DUCK BREAST hours at 55C) 2l white chicken stock Lay the cooked duck skin out flat, breast Activa EB Transglutaminase 800g minced duck leg side up. Trim off excess fat and sinew to a 1kg duck necks, chopped thickness of 3mm. Remove the wishbone and DUCK SWEETBREADS 200g carrot, finely sliced sinew from the duck crowns. Dust with activa 36 duck sweetbreads 300g onion, finely sliced using a small sieve. Place the skin, breast 200ml milk 1 star anise side down, back on to the crowns, pressing 200g plain flour and 200g trisol flour, mixed 4g thyme down firmly. Place them in individual vacuum Activa EB Transglutaminase 1.2l Cowmire cider bags and vacuum on full pressure. Reserve in Chopped parsley the fridge for 3 hours to bond and then cook SALT BAKED TURNIP Finely chopped shallots in a water bath for 1 hour at 55C. Place the 3 large Atlantic turnips bags in ice water to chill thoroughly. Take the 1kg plain flour ANISE OIL crowns from the bags, remove the breasts, 500g rock salt 150ml rapeseed oil trim and place in individual vacuum bags. 500ml water 3 star anise, crushed and roasted DUCK SWEETBREADS LEEKS TO GARNISH Remove sinew from the sweetbreads and 18 young Varna leeks Turnip shoots, to garnish ensure they are of an even size. Lightly dust FOUR I 5 SIMON ROGAN'S RECIPES with activa and clump together in groups of 2. CHANTERELLES ANISE OIL Wrap tightly in cling film to stick together and Carefully trim the chanterelles, ensuring they Bring the rapeseed oil and star anise to the refrigerate for 3 hours. Place them in the milk, are free of dirt and forest matter. Cut the boil. Leave to infuse in a warm place for 2 drain well and dust with the flour mix. very large ones to the same size as the rest. hours. Strain into a squeezy bottle.