Yeap sounds a little strange but trust me on this one.
The leek ash is simply done by grilling the dark green part of leek under a hot grill until it's black (it only takes a couple of minutes, wash and dry the leek first). Then pound or blitz with enough olive oil to make an emulsion and a touch of salt.
Get about half a nori sheet per couple of teaspoons of leek ash emulsion. Toast by popping it on an element or heat source for a couple of minutes until it's crisp not burnt like the leek, just until it can be powdered. Add this along with about 3 teaspoons of dried bonito flakes, so about 3 pinches of bonito flakes to the leek ash and blitz together to form an emulsion, add a little more oil as required so that it makes a lively dark smooth puree.
This is stunning with seafood, in particular scallops. I substituted this emulsion for the leek ash emulsion and redid a dish I made recently, Sea Bass with Cauliflower Puree. Once again with this recipe I substituted hazelnuts instead of almonds and Frangelico instead of Amaretto. I used bonito flakes soaked in boiling water and strained for my fish stock. Finally this time I used local Hamour fish instead of sea bream simply because it was beautifully fresh and I knew the sweetness would work well with the scallop. The bonito nori leek ash is unbelievable with this dish. A keeper.
The leek ash is simply done by grilling the dark green part of leek under a hot grill until it's black (it only takes a couple of minutes, wash and dry the leek first). Then pound or blitz with enough olive oil to make an emulsion and a touch of salt.
Get about half a nori sheet per couple of teaspoons of leek ash emulsion. Toast by popping it on an element or heat source for a couple of minutes until it's crisp not burnt like the leek, just until it can be powdered. Add this along with about 3 teaspoons of dried bonito flakes, so about 3 pinches of bonito flakes to the leek ash and blitz together to form an emulsion, add a little more oil as required so that it makes a lively dark smooth puree.
This is stunning with seafood, in particular scallops. I substituted this emulsion for the leek ash emulsion and redid a dish I made recently, Sea Bass with Cauliflower Puree. Once again with this recipe I substituted hazelnuts instead of almonds and Frangelico instead of Amaretto. I used bonito flakes soaked in boiling water and strained for my fish stock. Finally this time I used local Hamour fish instead of sea bream simply because it was beautifully fresh and I knew the sweetness would work well with the scallop. The bonito nori leek ash is unbelievable with this dish. A keeper.
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| Hamour, scallop, scallop roe, cauliflour puree, hazelnut cream and bonito nori leek ash |
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