N25 Caviar with Carlingford Oyster and Scallop - James Martin Chef

Ingredients

• 2 Fresh Shucked Oyster
• 1 Egg Yolk
• 300ml Chilled Rice Bran Oil
• To texture Oyster Juice
• 800g Small Scallops
• 600g Dashi
• 230g A5 Beef Fat
• 900ml Brown Rice Sake
• 740ml Burnt off Mirin
• 500g Granulated Sugar
• 36g Dashi Powder
• 1L Dashi Soy
• Emulsify egg yolk & oyster in vitaprep.
• Stream oil in until fully emulsified and thick
• If too thick use oyster juice to loosen
• Age Trim from burger mise en place and sirloin trim, on racks in the aging.
• Mince through fine holes on mincer into gastro.
• Roast on 150-degrees, until fat has fully rendered and tastes delicious. (check with Big G or PM/MS)
• Pass through double muslin, reserve solids for Shabu Stock.
• Mince Scallops on fine holes.
• Get BBQ outside hot with coals.
• Get A5 fat in large, based pan, hot over coals.
• Add Scallops, constantly whisking, roast, until liquid starts to break out of scallops.
• Lay birch on coals, fan constantly, once burning smoke scallop mince. Deglaze with dashi part at a time. Reduce.
• Pass through double muslin & squeeze through press.
• 650g of liquid if more, reduce further over BBQ.
• Add 2% Dashi powder, 70g Mirin, Pinch salt.
• Blitz on full power until fully emulsified.
• Decante into bowl and beat out air, bag in 150g bags. Allow to cool before sealing on full seal.
• Bring all ingredients aside from dashi powder & dashi soy together in a saucepan.
• Slowly bring to the boil over medium heat while whisking.
• In a secondary pan whisk dashi powder & soy together.
• Slowly pour into soy, part at a time, whisking constantly.
• Pass through muslin.
• Bag in 150ml bags on full seal.