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Smoked Eel, Scallops,  Cauliflower, and Jamon

Smoked Eel, Scallops, Cauliflower, and Jamon
Chef Michael Meredith of Merediths – Auckland, New Zealand
Adapted by StarChefs.com
May 2010
Yield: 4 Servings


Smoked Eel Brandade:
200 grams salt cod
500 milliliters milk
200 milliliters water
Parsley stems
Bay leaf
200 grams agria potatoes
2 bulbs roasted garlic
100 milliliters olive oil
200 grams smoked eel fillets

Pickled Cauliflower:
500 milliliters water
500 milliliters vinegar
1 teaspoon allspice
500 grams sugar
Cauliflower florets

Cauliflower Puree:
100 grams butter
1 head cauliflower, thinly sliced
200 milliliters cream

To Assemble and Serve:
12 scallops cleaned, roe removed
200 milliliters olive oil
4 fillets smoked eel
Finely sliced shallots
Tomato concasse
Chopped chives
100 grams jamon slices
Lemon juice
8 cylinders baked brik pastry
Wild watercress

For the Smoked Eel Brandade:
Soak the cod overnight in cold water. The next day, poach it in the milk and water mixture with the parsley and bay leaf. Remove it from the heat and keep warm. Meanwhile, cook the potatoes and mash them. Put the cod, garlic, olive oil, and eel in a blender and puree; mix in with the mashed potatoes and check the seasoning. 

For the Pickled Cauliflower:
Put a few florets in a bag with 50 milliliters pickling liquid and seal with maximum pressure and leave overnight.

For the Cauliflower Puree:
Melt the butter, add the cauliflower, and cook until softened but without browning. Add the cream and put in the mixture in a food processor to puree. Add seasoning and reserve.

To Assemble and Serve:
Pan-sear the scallops to medium-rare. In another pot, warm the olive oil. Add the shallots and eel, and then the tomatoes, chives, and jamon; then season with salt and lemon juice. Place a spoonful of cauliflower puree on the plate, and then add 4 scallops and a few slices of pickled cauliflower. Pipe the brandade into two brik cylinders and place upright in the puree. Spoon the tomato, eel, and jamon on the plate and garnish with wild watercress.