05 April 2017
Head Chef, Jose Dalto, showed the team from 5pm how to make one of his signature dishes - hand-dived scallops with skordalia potato, crispy ham and bouillabaisse sauce. Find out how to make this dish for yourself.
5 Scallops (shell removed)
In a hot frying pan cook the scallops for about 2 minutes on each side (depending on size). Season with maldon salt.
1 bulbs fennel
2 large onions
2 red peppers
½ tin tomato puree
2 kg red tomatoes
3 cloves garlic
2 red chilli
2 large cod heads with eyes and gills removed
½ bottle of white wine
1 dessert spoon of:ground cummin, paprika, coriander and 25g fresh oregano.
Sweat all vegetables (apart from tomatoes) with the spices.Add the rest of the ingredients and cook slowly for 2 hours. Remove the bones and blitz until smooth, pass through a fine sieve. Season with maldon salt and lemon juice.
500g mashed potato (no butter no cream)
60gms olive oil
1 cloves garlic
Juice of 1 lemon
Maldon salt to taste
1 fennel cut into quarters
Pinch of fennel seeds.
Juice from 3 oranges
Juice from 1 lemon
Mix together and slow cook the fennel wedges until tender.
Cook two slices of Serrano ham in between silicone paper and 2 heavy trays for about 8 min at about 180 degrees
To assembly the dish pour some sauce into the middle of the plate, add the skordalia potato and fennel wedges, arrange the scallops and crisp ham and garnish with micro fennel. Enjoy!