FOOD & DRINK / RECIPE 035
FISH FOR
compliments
Scallops take the starring role in this recipe by chef Peter Baldwin at Fish on the Green in Bearsted, listed in the Michelin Guide and the proud holder of two AA Rosettes, and included in David Pearce’s cookbook, Slice of Kent
Serves 4 INGREDIENTS
• 600g pork belly • Rock salt • 1-2 tsp fresh thyme leaves • 1 clove garlic, crushed • 1 tbsp pork fat • Salt and freshly ground black pepper • 1 tbsp fresh snipped chives, plus extra to garnish
• 75ml rapeseed oil • 1 large white onion, peeled and diced • 50g butter • 100ml milk • 100ml double cream • A little olive oil • 12 scallops, removed from the shell, well rinsed
• Rock salt and lemon juice, to season • A handful of nasturtium leaves, to garnish
Serving up the
1. Salt the pork belly with rock salt, place in a dish with the thyme and garlic, cover and leave overnight. Wash off the marinade and place the pork belly in a roasting tray with a dollop of pork fat and preheat the oven to 200°C, 400°F, Gas 6. Cover the pork with foil, reduce the oven temperature 100°C, 200°F, Gas 1/4 for around 4-5 hours, depending on the size of the pork belly. 2. Remove the pork belly from the roasting tin and then, using 2 forks, shred the meat. Season and then arrange in a sausage shape on clingfi lm and wrap up tightly. 3. For the chive oil, blend the chives and rapeseed oil until smooth, pass through a sieve and keep in the fridge until ready to serve. 4. For the onion puree, fry the onion in the butter over a gentle heat until browned. Pour
in the milk and double cream and cook until the onion is soft. Puree in a food processor or hand-held blender, and then pass through a sieve, season and set aside, keeping warm. 5. Slice the pork belly sausage into 4 pieces and pan fry in a separate pan with a little olive oil while you cook the scallops. 6. Pan fry the scallops on a medium heat until lightly caramelised, taking care not to overcook, and then season with rock salt and a squeeze of lemon juice. 7. To serve, drizzle a little of the chive oil on 4 warmed serving plates. Arrange a dollop of onion puree on each plate and top with a slice of pork belly then place 3 scallops on each plate. Serve a quenelle of onion puree on the side, topped with a sprinkling of extra chopped chives and a nasturtium leaf or 2.
county’s fi nest Our recipe is taken from Slice of Kent, packed with 56 recipes from the best restaurants alongside articles and interviews, plus a selection of tray bake recipes. Author David Pearce has lived his entire life in Kent and is only too happy to share the culinary delights of his beloved county. • Priced £15, Slice of Kent, 56 Recipes Celebrating the Food of Kent by its Finest Chefs is available from sliceofkent.
co.uk or
amazon.co.uk.
For more on Fish on the Green, visit fi
shonthegreen.com
© David Pearce
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