This dish was inspired by a stunning dish at The Greenhouse in Mayfair London, one of my favourite restaurant of all time. The original dish was Cornish Sardines, Cucumber and Dill. This is my take of the dish. If you ever think of attempting this, I'm not going to lie, the sake ravioli was one of the most delicate thing to handle and I broke quite a few. You might want to make some spare ones in addition to the quantity listed below just to be sure.
Difficulty: Medium
Time: 45 minutes
Serves: 4
Ingredients
Sake Ravioli
- 300ml sake
- 1/2 tsp agar agar powder
- 1/2 tsp gelatine powder
Herb Oil
- 4 tbsp grapeseed oil
- 4 tbsp lemon infused oil
- 4 tbsp fresh dill (not cut)
- 1 tbsp fresh parsley (not cut)
- salt
Avocado Mousse
- 1/2 avocado diced
- 1 tbsp good quality mayonnaise
- salt
Horseradish Cream
- 2 tbsp sour cream
- 1 tsp good quality mayonnaise
- 1 tsp sherry vinegar
- 1 tbsp freshly grated horseradish
- salt
Broad Beans
- 1/4 cup broad beans
Torched Mackerel
- 2 mackerel fillets, skin scored across the fillet
- 2 tbsp lemon infused oil
- salt
Other
- 4 tbsp yuzu juice
Method
1. Make the sake jelly by combining the sake, gelatine and agar agar into a pot, bring it to boil whilst whisk continuously until the agar agar and gelatine powders are fully dissolved. Pour it out onto large baking tray or dish for a thickness of about 1.5mm. Set it aside to cool.
2. To make the herb oil, place the herbs in a bowl of boiling water for 30 seconds. Transfer to a bowl of cold water and dry with kitchen towel. Place it into a small blender with the oil and salt and blend until it's dark green in colour. Place a stock bag onto of a sieve and pour the oil inside the stock bag to filter.
3. Prepare the horse radish cream by combing all the components together and mix well. Season to taste and place it inside a piping bag.
4. Prepare the avocado mousse by placing the avocado, mayonnaise and salt into a small blender and blend until smooth. Place it inside a piping bag.
5. Cook the broad beans in hot water with some salt and a tablespoon of oil for 90 seconds. Take it out and soak it in a cold water bath to stop it from cooking further. Carefully remove the outer shell and keep the green part in the middle.
6. Brush the mackerel fillets generously with lemon oil and season with salt. Torch the fillet side first, then the skin side until it has changed colour and just cooked. Cut it to pieces desired.
7. Use a round cutter to carefully cut out 12 pieces of ravioli. Remove the jelly round the edges and carefully slide out the round jelly onto your hand. Place it on the plate whilst continuing to hold up half of the jelly, place a piece of mackerel inside before folding over half of the ravioli over the mackerel. Serve 3 raviolis per plate and repeat until finished.
8. Pipe on the horseradish cream and avocado mousse next to the raviolis and place the blanched broad beans on the horseradish cream. Dress with a tablespoon of yuzu dressing and drizzle with herb oil. Garnish with dill to finish.
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