Ceviche of Hiramasa and Bay Scallop

Ceviche of Hiramasa and Bay Scallop with Beets, Mango Spheres, Baby Leeks and Fennel Mousse

Ceviche of Hiramasa and Bay Scallop with Beets, Mango Spheres, Baby Leeks and Fennel Mousse

For the Ceviche (serves 4):
9 ozs.    hiramasa
3 ozs.    bay scallops
3 ozs.    grapefruit juice
1 oz.    lime juice
2 ozs.    orange juice
.5 oz.    shallot (minced)
1 tsp.    ginger (grated)
1 oz.    extra-virgin olive oil
to taste    salt and pepper

Procedure:

• Combine all ingredients and let stand for 20 minutes (or more if you prefer a firmer texture).

For the Fennel Mousse:
1     large fennel bulb (core removed)
¼ cup     olive oil
1 cup     chicken stock
1     lemon
salt and pepper
pinch     sugar
5 ea.     gelatin sheets (bloomed in cold water)

Procedure:

• Cut the fennel into medium-sized pieces.
• In a medium-size rondo, add half of the olive oil and heat on high until the oil is hot.
• Add the fennel to the pan; season with salt, pepper, and sugar. Allow the fennel to brown and caramelize.
• Once caramelized, add the chicken stock and lemon, and cover the pan. Simmer the fennel until it is very tender.
• Allow this liquid to reduce to a glaze, then purée the mixture while slowly adding the other half of the olive oil, allowing it to emulsify.
• Add the bloomed gelatin and allow to cool slightly.
• Fill four hemisphere molds with .6 oz of puree (or mold of your choice) and place in the cooler to set.

For the Beets and Baby Leeks:
8 ea.    baby red beets
1 tbsp.    honey
1 tbsp.    olive oil
to taste    salt and pepper
8 ea.    baby leeks (blanched for 20 seconds
and shocked)

Procedure:

• Rub the beets with oil, salt and pepper and honey. Place in a cryovac bag and cook sous vide at 185 degrees for one hour.

For the Mango Spheres:
.06 oz.    sodium alginate
8.45 ozs.    water
8.45 ozs.    mango puree
35.2 ozs.    water
.22 oz.    calcium chloride

Procedure:

• Combine the sodium alginate and the 8.45 ozs. of water with a hand-held blender.
• Bring mixture up to a simmer and combine with the mango puree. Let rest at room temperature for one hour.
• Make a calcium chloride bath with the remaining 35.2 ozs. of water and the calcium chloride.
• Using a measuring spoon (1/2 tbsp.), spoon the mango mixture into the calcium-chloride water bath, and let sit for 20 seconds. Remove and dip into a clean water bath with just water. Reserve the spheres.

Submitted by Frank Mirabile, CEC, Executive Chef, Monroe Golf Club, Rochester, N.Y.