scallop and lobster roulade with beet-cured salmon, dill, frisée, brown butter crumble and citrus gastrique
Recipe courtesy of Kevin Silk, Executive Chef, Savannah (Ga.) Yacht Club
Ingredients
- scallops - 3 lbs., cleaned and diced
- eggs - 3 ea., large
- egg yolks - 3 ea.
- unsalted butter - 22 oz. (6 oz. for mousseline, 16 oz. for brown butter)
- heavy cream - 12 oz.
- Wester Ross salmon side - 1 ea., skin on, pin bones removed
- kosher salt - 1 qt.
- brown sugar - 1 qt.
- onion powder - 1/4 cup
- coriander - 1/4 cup
- curry powder - 1/4 cup
- cumin powder - 1/4 cup
- pickling spice - 1/4 cup
- dill weed - 1/4 Tbsp.
- red pepper flakes - 1/4 Tbsp.
- ground black pepper - 1/4 Tbsp.
- red beets - 3 lb., roasted and peeled
- CK lobster meat - 2 lb.
- fresh tarragon - 1 oz., chopped
- fresh chives - 1 oz., chopped
- parsley - 1 bn., chopped
- lemon - 1 ea., zested
- head of hydroponic frisee - 1 ea.
- fresh dill - 2 oz.
- untoasted panko breadcrumbs - 2 cups
- orange juice - 2 cups
- lemon juice - 1/2 cup
- lime juice - 1/4 cup
- rice wine vinegar - 1/2 cup
- fresh ginger root - 1 oz., peeled and rough-chopped
- granulated sugar - 2 cups
- high-quality extra virgin olive oil
- salt
- white pepper
- meat glue
Instructions
Procedure for Beet-Cured Salmon:
- Combine salt, brown sugar, onion powder, ground coriander, curry powder, ground cumin, pickling spice, dill weed, red pepper flakes and ground black pepper.
- Purée roasted and peeled beets in a Vitamix.
- Place cheesecloth on a roasting rack on top of a sheet tray. Cover cheesecloth with some of the cure mix. Place salmon on top, skin-side down. Cover the top of the salmon with cure mix, then pour over beet purée, cover with extra cheesecloth, place a weighted sheet tray on top of the salmon and place in the cooler for three days. After three days, remove and rinse with water, pat dry.
Procedure for Mousseline:
- Place scallops in a Robot Coupe and purée until smooth. While running, add in eggs and yolks.
- Scrape down sides and continue to process while adding butter and then cream. Place into a bowl and add chopped parsley, tarragon, chives and lemon zest. Season with salt and white pepper, mix with a rubber spatula until combined. Poach a test quenelle to ensure it is seasoned properly.
- Lay out plastic wrap and spread some mousse about 2 inches wide, 1/2 inch tall, and leave a couple of inches on each side of the wrap to tie the roulade.
- Place lobster claw meat in the center and then roll mousse, using the plastic wrap to completely surround the claw meat. Roll a tight roulade. Add a second layer of plastic wrap around the roulade and tie the ends with butcher's twine or zip ties.
- Set an immersion circulator to 145°F and place roulade into the bath and cook for 30 minutes, then chill in an ice bath.
Procedure for Roulade:
- Lay plastic wrap on a table. Thinly slice salmon and shingle on top of plastic wrap. Sprinkle lightly with meat glue.
- Remove poached mousse from the plastic and place on top of the salmon, then roll the cured salmon around the mousse.
- Let sit for 1 hour, then slice into portions.
Procedure for Brown Butter Crumble:
- Brown 1 lb. of butter in a sauce pot, then combine with panko breadcrumbs and season with salt.
- Toast on a sheet tray in the oven at 350°F for 5 minutes.
Procedure for Gastrique:
- Combine orange juice, lemon juice, lime juice, rice wine vinegar, ginger and sugar in a sauce pot and reduce until syrup consistency. Cool and place in a squeeze bottle.
Procedure for Salad:
- Clean head of frisee and place into ice water. Pick dill.
- When executing the dish, combine frisee, dill, drizzle extra virgin olive oil, and season with salt.
Plating:
- Drizzle gastrique in an oval shape going from "10" to "3" on the plate.
- Place portioned roulade at "6" on the plate, half an inch from the rim.
- Place small portion of the tossed salad on the northwest side of the roulade.
- Place brown butter crumble in a straight line starting at the right side of the roulade and going toward "12" on the plate.
