Squab & Abalone, Spring Garlic Custard, Rare Cultivated Herbs, Umami Consommé

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Preparation info

  • Difficulty

    Medium

  • Serves /

    8

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

This dish combines two opposing textures of protein, the tender rare squab meat and the chewy resistance of the slow-cooked abalone, surrounded by rare herbs ranging in flavour from salty to grassy and peppery heat. The dish is mellowed by a soft spring garlic custard and balanced by the intense savoury flavour of the umami consommé.

To Finish

  • 16 yarrow (milfoil) sprigs
  • 16 small Alexanders leaves
  • 16 puntarelle (catalonian chicory) tips
  • 16 minutina (herba stella) tips
  • 16 agretti tips
  • 32 baby purple nasturtium leaves
  • 32 salad burnet sprigs
  • 16 orach (mountain spinach) tips
  • 32 salty ice plant tips
  • 16 winter purslane sprigs
  • 32 gai lan (Chinese broccoli) flowers
  • 100 g ( oz) clarified butter, melted
  • 1 litre (35 fl oz) umami consommé

Pick and wash all herbs in plenty of cold water. Pat dry and set aside.

Remove the abalone from the bag and slice into 5 mm (¼ inch) thick slices. Remove the squab breasts from the bag, remove the skin and slice into 5 mm (¼ inch) thick slices. On silicone paper, interlay 5 squab and 5 abalone slices. Brush with clarified butter and lightly season. Top with a second piece of silicone paper. Repeat until you have 8 portions completed.

Steam the spring garlic custards on full steam for approximately 8 minutes or until just set.

Reheat the consommé and check the seasoning.

Lay the squab and abalone between the sheets of silicone paper on a baking tray in a single layer and warm in a 180°C (350°F/Gas 4) oven for 1 minute.

To Plate

Using a round spoon, scoop out the hot spring garlic custard and place it in the centre of each serving bowl.

Using a palette knife, transfer the squab and abalone from the silicone paper to the top of the custards. Carefully arrange the herbs and flowers around the squab and abalone.

Put the hot consommé in a teapot. Serve, pouring the consommé from the teapot directly onto the dish, at the table.

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