Fragrant Poached Chicken, Salted Daikon, Smoked Eggplant Cream, Sashimi Sea Scallops, Ginger-Scented Milk Curd, Virgin Black Sesame

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Preparation info

  • Difficulty

    Medium

  • Serves /

    8

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

This is one of my most sensual and pure plays on texture. The yielding, fragrant masterstock chicken against the smoky, silky eggplant cream, contrasted with salted daikon and slippery sashimi sea scallops, has great interplay. For me, the perfume of this dish is what makes it so elegant: the ginger-infused milk curd and the intoxicating aroma of the Korean cold-pressed virgin black sesame oil.

To Finish

  • sea salt
  • 10 large sea scallops, finely sliced into 1 mm (1/32 inch) thin discs
  • 50 ml ( fl oz) white soy sauce
  • 12 salted daikon twists

Remove the chicken breast meat from the frame and shred the meat with your fingers. In a bowl, dress the chicken liberally with the fragrant oil and season with salt.

Dress the sliced scallops with the white soy sauce and a little of the fragrant oil. Dress the daikon twists with the fragrant oil.

To Plate

  • 30 pea flowers
  • 48 wasabi flowers

Place a generous spoonful of smoked eggplant cream in the centre of each plate. Spread out with the back of the spoon. Start layering the chicken breast, sea scallops and daikon twists. Make a space for the scallop pearl flower. Place the flower petal cone in first, then unwrap the scallop pearl and place the pearl in the centre of the cone the right way up. Using a dessertspoon, scoop half of the ginger milk curd carefully onto the salad. Dress with a little more fragrant oil then scatter the pea flower petals and wasabi flowers over the top. Serve.

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