Oyster panna cotta/mousse, Scallop roe pâté, Crab ketchup
Recipe by Scott Davies MCGB, Executive Chef, The Old Manse of Blair
Oyster panna cotta/mousse
Ingredients
12 oysters, remove and keep juice
1 banana shallot finely diced
60ml gooseberry wine
130ml double cream
2 leaves of gelatine
30g unsalted butter
Method
Sweat butter and shallots, no colour. Add wine reduce by half. Add oyster and juice cook for 1 minute. Add cream, bring up to 80-degree C. take off heat add gelatine. Blitz, season and pass. Cool, pass in esumpa gun gas one charge. Shake and cool in the fridge.
Scallop roe pâté
Ingredients
150g of scallop roe
2 shallots, sliced (peeled)
1 garlic clove (peeled & lightly crushed)
150ml gooseberry wine
50ml Aberfeldy whisky
3g of sea salt
black pepper, 3-5 turns of the mill
10ml veg oil
100g of unsalted butter, melted
Method
Begin by preparing the pâté. Trim the scallop roes, wash thoroughly under cold running water then drain well and set to one side. Sweat the shallots and garlic in a dash of oil. Cook 4-6 minutes, until soft and light brown colour. Then add the alcohols and seasoning. Reduce down to a jam-like consistency, add the roe, cover with a lid. Cook gentle until core temperature of the roe is 65 degrees. Transfer to a blender and blend, slowly pour in the butter, then pass blend, check seasoning and consistence.
Crab ketchup
Ingredients
½ leaf gelatine, soaked in cold water for 10 minutes
½ lemon, juice only
110g brown crab meat
dash of Worcestershire sauce
1 tsp English mustard
1 tsp fish sauce
1 tbsp. tomato ketchup
20g egg yolk
1 tbsp fresh white breadcrumbs
110ml vegetable oil
60ml cold press rapeseed oil
salt and freshly ground black pepper
Method
For the brown crab ketchup, squeeze out any excess water from the gelatine then add to a pan with the lemon juice. Dissolve over a very low heat, remove from the heat. Add the brown crab, Worcestershire sauce, mustard, fish sauce, ketchup and egg yolk then blend with a stick blender, until smooth. Add the breadcrumbs and continue to blend until smooth again. With the blender running slowly add the oils in a thin stead stream. Stop the machine and scrape the sides every so often. Season with salt and pepper. Pass through a fine sieve. Store in the fridge for up to two days.