Scallop Ceviche, Fennel Cream and Cucumber Jelly

Name: Scallop Ceviche, Fennel Cream and Cucumber Jelly
Yield: Serves 6
Cuisine: Spanish
Ingredients: sea salt and freshly ground black pepper; 150 g fennel, finely chopped; 4 g gelatine leaves, softened in cold water; 150 ml pouring (35%) cream; 150 ml White Chicken stock (see Essentials); 250 ml Cucumber Juice (see Essentials); 2 teaspoons Sterling caviar; 80 ml Ginger Vinaigrette (see Essentials); 5 g gelatine leaves, softened in cold water; 50 ml verjuice; 1 tablespoon chopped fennel tops; 15 ml extra virgin olive oil; 2 shallots, chopped; 1 teaspoon minced Pickled Ginger (see Essentials); 2 teaspoons chopped chives; 120 g scallop meat, finely diced; 1 stick celery

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

I created this dish for my ‘Seduced by Spain’ guest-chef dinners at Sydney’s Coast restaurant in late 2001. In it I use flavours and ingredients found in Spain but give them a bit of a twist by layering the flavours with different textures, working from a more Japanese-style aesthetic.

Ingredients

120 g scallop meat, finely diced
2 teaspoons chopped chives
1

Asia
Europe
Spain
Japan
Basque Country
Dinner
Mediterranean

Method

To make the cucumber jelly, heat the cucumber juice and verjuice in a saucepan until hot but not simmering – just warm enough to dissolve the gelatine. Stir in the gelatine until dissolved, then pass through a fine mesh sieve.

Pour the jelly into the bases of serving vessels (glasses or small dishes) and refrigerate for 1 hour or until set. Cut the celery into fine slices and arrange in