Michel Roux’s Sensational Seafood Salad with Asian Zing - James Martin Chef

Ingredients

• 6 hand dived scallops – Out of the shell, cleaned and pat dry. Seared. Marinated in Ponzu sauce.
• 3 native lobsters, 400 -500gr each – Cooked in a court bouillon, refreshed. Shelled or kept in the shell, to be decided.
• 12 tiger prawns, out of the shell – Lightly grilled, kept juicy.
• 6 native sea urchins, opened and cleaned, kept in the shell – Served raw, may be garnished with fresh pomelo flakes.
• 12 native medium size oysters, opened, cleaned, kept in the shell – Served raw.
• 1 large native brown crab – Cooked in a court bouillon, refreshed. Keep in the shell “broken”, clean head keeping the brown meat inside the head.
• 24 large Brixham mussels, cleaned – Half of the mussels served raw in the shell, as with oysters. Half of the mussels may be served lightly grilled.
• 12 large native best clams – Served raw in the shell
• 300gr Loch Duart Salmon, no skin, no brown meat – Served raw, cut in medium thick slices
• 120ml rice wine vinegar
• 180ml mirin
• 60ml soy sauce
• 30gr kombu seaweed
• 2gr bonito flakes
• 15ml yuzu juice
• 80gr white miso paste
• 100ml apple juice
• 15ml grapeseed oil
• 5gr soy sauce
• 1 fresh pomelo – flaked
• 6 baby bok choi or pak choi – small crispy leaves
• Winter radishes, black, moolis or other varieties depending on availability – sliced thinly, skin on or off, depending on the radishes. Keep in ice water to be crispy
• 3 small raw beetroot – Sliced thinly, like the radishes, skin on or off depending on freshness of beetroot. Keep in ice water to keep fresh SEPARATE to the radishes.
• Raddichio precoce longo or other varieties, depending on availability – Cut into wedges or slices, served char grilled.
• 6 lemon wedges