Orkney Scallop with Fermented Carrots and Alexanders Recipe
This scallop recipe from chef Chris Harrod sees the shellfish surrounded by a ring of fermented, pickled and puréed herbs and vegetables. Carrots, alexanders and rock samphire are prepared in a...
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Ingredients
- 4 Orkney scallops, cleaned
- 100ml of water
- 10g of salt
- 20ml of extra virgin rapeseed oil
- 1 dash of lemon juice
- 1kg carrots, young
- salt
- 100ml of whey
- 100g of alexanders, flowers only, washed and picked
- 100g of Chardonnay vinegar
- 300g of alexanders, young leaves only, washed and picked
- 2g of xanthan gum
- salt, to taste
- 60ml of water
- 60g of sugar
- 125ml of apple vinegar
- 1 purple carrot
- 1 carrot, orange
- 8 chicken skins, taken from the breast
- 4g of salt
- 200g of rock samphire, washed and picked
- 25g of unsalted butter
- 3g of salt
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