Chef Joel Bickford Recipe: Scallop – Veal – Daikon – Nameko
When the days run long and your schedule spirals out of control, finding time to visit us in Sydney can be challenging. We want you to be able to bring The Gantry home. Enjoy this masterful recipe from Chef Joel for you to enjoy in the comfort of your home. Then come down and try it prepared by the master.
scallop – veal – daikon – nameko
- 8 x Japanese scallops
Trim scallops and slice in half to create two discs per scallop – leave out at room temperature.
- 100gm x nameko mushroom
- 300ml x pickling liquor (220ml white vinegar, 2 bay leaf, 6 peppercorns, 10gm salt, 10gm sugar)
Heat pickling liquor, pour over mushrooms, allow to cool in pickle
Sea urchin emulsion
- 50gm x sea urchin roe
- 50gm x smoked mussel
- 10gm x white anchovy and its oil
- 2 x egg yolk
- 30ml x lemon juice
- 100gm x white onion diced
- 100gm x diced brioche – no crust
- 500ml x grapeseed oil
- 10gm x sea salt
In a food processor blend bread and onions, add anchovy, roe and mussels, blitz to a paste, add egg, gradually add oil in a thin trickle until it begins to emulsify, add lemon juice to balance and a little warm water to correct consistency if necessary add salt and place into a squeeze bottle.
- 5oogm x intercostal – veal
- 1 x clove garlic
- 20gm x butter
- 1litre x veal jus
- 200ml x red wine
- 2 x sprigs thyme
- 2 x eschalot
Sear intercostal in a pan with salt and pepper, butter, thyme and garlic. Add to a pot with red wine, veal jus and eschalot, slow cook until completely tender, pull apart, and pour reduced braising liquor over it, store.
- 1 x white daikon sliced on a mandolin into paper thin rounds (24 piece)
- 200ml x Pickling liquor (see nameko pickle above)
Slice daikon into rounds and pour hot pickle liquid over. Allow to cool.
Fresh sea urchin roe
- 4 x pieces sea urchin roe fresh
- 1 x bintje potato
- 100gm x salted butter melted
Using a 3cm ring cutter cut a cylinder of potato, slice potato on mandolin very thin and dip in melted butter, place discs on parchment paper, place more paper on top and then press firmly between two trays, bake for 10 mins at 130 degrees until golden, dry under heat lamps to finish crisping up.
Garnish with flowering red oxalis and a little of the veal jus split with grapeseed oil.