Orkney scallop with fermented barley, roasted Roscoff onion, white onion puree, pickled shallot, onion tuille no25 caviar and burnt onion dashi broth
Recipe by Dan Ashmore, Executive Chef, Schloss Roxburghe
Burnt onion broth
Ingredients
10 large onions
2.5 l brown chicken stock
750ml water
250g sugar
75ml soy sauce
100g kombu
Method
Peel and quarter the onion and place into a gastro tray, place in a 230-degree oven for 10-15 minutes or until the onions are nicely charred and burnt, remove from the oven and place into a deep gastro tray with the rest of the ingredients. Very tightly wrap the gastro tray all around (lengthways and widthways) and cook in the steamer at 100 degrees overnight. The next day, strain the broth through a fine sieve, add the broth back to a pan and gently reduce for 1-2 hours until the desired consistency is achieved.
White onion puree
Ingredients
10 large white onions
250ml cream
2g xanthan gum
Method
Peel and very finely slice the onions, transfer to a large pan, and slowly sweat down with no color. Once the onions are soft, cover the pan with a layer of tightly fitting cling film and pull the very edge of the stove, allow the onions to cook for 2-3 hours very gently whilst giving the pan the occasional shake. Once the onion is completely soft add the cream and reduce. Before blending, pour the mix through a colander and allow to sit for 5 minutes to get rid of as much excess liquid as possible, blend on high with the xanthan until completely smooth and add and of the cream if necessary. Pass through a fine sieve.
Roasted Roscoff onion
Ingredients
3 medium Roscoff onions
250ml burnt onion broth
Method
Keep the onion whole and slice it into 2cm slices. Place into a hot pan with a splash of oil and very heavily color one side, once nice and brown, flip over and add the burnt onion broth, transfer to the oven, and cook for 6-8 minutes. Once soft but still slightly firm. Remove from the oven and allow to cool.
Pickles shallot
Ingredients
1 banana shallot
100g sugar
100g vinegar
Method
Peel the shallot whilst keeping it whole, slice it into a very thin ring and separate them. Add the sugar and vinegar to a pan and bring to the boil. Once boiled, pour over the shallots and cool.
Ingredients
4 Egg Whites
160g MSK Ultralin
125g Melted Butter
100g Plain Flour
10g onion powder
2.5g MSK Flavour Enhancer
3g Salt
Method
Mix the egg white and the Ultralin together, then add the melted butter and whisk until smooth.
Add the rest of the dry ingredients and mix well, then chill the mixture.
Once chilled, spread onto the tuille mould and bake at 180*C until light brown in colour.
Fermented barley
Ingredients
100g barley
300g buttermilk
Method
Combine the barley and buttermilk in a plastic container, mix well then leave at room temperature over night to slightly ferment and soak. The next day, transfer the barley to a saucepan and cook over a very low heat (too high and the buttermilk will split) until the grains are soft but still have a small bite to them.
Chive oil
Ingredients
500g chives
500g oil
Method
Place the chives and oil into a heat-enabled blender and cook at 70 degrees for 7 minutes. Once cooked, pass through a fine sieve lined with muslin or j-cloth and allow to cool over ice or in a blast chiller.