Ingredients:
Tuille
Egg white - 90g
Flour - 75g
Butter - 15g, softened
Salt - 1 pinch
Red food colouring - 1 drop
Bouillabaisse
Olive oil - 100ml
Fennel - 1 bulb, roughly chopped
Red peppers - 2, roughly chopped
Sea salt - 10g
Tarragon - 20g
Black pepper - 4g, crushed
Lobster shell - 500g
Plm tomatoes - 500g, roughly chopped
Tomato paste - 30g
Saffron - 2 pinches
Lemoms - 2, juiced
Butter - 40g
Salt
Black pepper
Goatsbridge trout roe - 20g
Ballywalter leek - 100g
Kilkeel scallop - 1, roe off
Salt and pepper
Butter - 50g
Marrigold flowers - to garnish
Method:
Tuille Mix egg white with softened butter, sieve in flour, whisk together and add a pinch of salt to create a smooth paste. Smooth the mixture into a shaped mould, cook for 7 mins at 180 degrees C. Turn out and set aside.
Scallop In a medium pan, sea the scallop for 2-3 mins, turning when seared on one side, lift off the heat and add some butter to the pan, coat the scallop in the frothed butter for 1-2 mins, remove from the pan and set aside.
Leeks Wash and slice your leeks into 1cm circles, quickly seat off in a medium heat pan with some butter for 1-2 mins, turning once and season.
Bouillabaisse To make the broth, place the olive oil in a large pan over medium heat. Once hot, add the fennel and cook for 3-4 mins, without colouring it.
Add the red peppers, seas salt, tarragon and pepper, and cook for another 2-3 mins. Add the lobster shells and tomatoes, cover with water to a depth of 2.5cm and bring to a simmer. Skim off any scum that has risen to the surface, then add the tomato paste and saffron and bring back to a simmer. Cook for 1.5 hours until reduced by approximately one third, skimming away any more scum from time to time.
Use a stick blender to blend the mix to a smooth sauce. Pour through a fine sieve, pressing the solids with a ladle to extract all the liquid. Pour through a fine chinois, this time without pressing. Add the lemon juice then pour into a blender and add the butter. Blend, check the seasoning and pass again through a fine sieve once more. Chill until needed.
To serve Place the leeks in a serving dish. Place the scallop on top of the leeks. Pour in the bouillabaisse. Garnish with a tuille, trout roe and marigold flowers.
