Franz Scheurer

N o i s    I l l o c

A collision of flavours

Ingredients:

For cucumber:

1/2 brown onion, chopped finely
5cm fresh ginger, sliced very finely
2 large garlic cloves, crushed, diced
4 small pickled cucumbers, (Polski Ogorki), sliced extremely finely
Sweet almond oil

For chicken:

4 thigh fillets, fat removed, cut into thin strips
12 scuds
3cm fresh ginger, peeled, julienned
1 garlic clove, julienned
3cm fresh lemongrass, julienned
1 lime, juiced
4 tbsp soy sauce (Kikkoman)
3/4 tsp palm sugar
1/2 tsp Garam Masala
1 tbsp fish sauce
1/2 tsp Coriander powder
Light olive oil

For sea scallops:

24 white sea scallops (no shells)
1 large garlic clove, julienned
4cm fresh ginger, julienned
7 scud chillies
3cm fresh lemongrass, julienned
3 tsp fish sauce
1 lime, juiced
Ghee

To serve:

Mignonette leaves
Rocket leaves
Fresh coriander leaves

Method

For cucumber:

Heat almond oil and add ginger, garlic and onions. Once they are lightly browned, add cucumbers, reduce heat, stir, then cover and let simmer until soft (If necessary add a little water). Put aside and keep warm.

For chicken:

Pound all ingredients, except for the chicken, thoroughly in a mortar then put the mixture into a plastic dish, add chicken, mix well and let marinate for 45 minutes. Heat 6 tablespoons of olive oil in a heavy bottom saucepan until very hot. Squeeze all the liquid out of the chicken, (reserve the marinade) and shallow-fry the chicken until crisp and brown. Put chicken into a colander to remove all the oil. Return to the same pan, add the marinade and let simmer for 5 minutes. Set aside, keep warm.

For sea scallops:

Pound all ingredients, except for the scallops, lightly in a mortar, pour into a glass bowl, add scallops, cover with plastic wrap and let marinate in a warm place for 1 hour. Heat ghee until smoking hot, squeeze all liquid out of the scallops and sear the scallops in ghee. Don't stir, let them seal and go brown on one side, do not turn. Once brown on one side (about 45 seconds), add marinade, switch off heat and cover.

To serve:

Arrange some washed and dried mignonette leaves onto plates, top with rocket leaves and coriander leaves. Distribute the cucumbers, then top with the chicken and lastly top with the sea scallops. Spoon the remaining sauce from the sea scallops over the entire dish and serve immediately.

Franz's Comment:

Timing for this dish is essential. I recommend you have all of the ingredients ready for each part of the dish, separately, before you start cooking.
 

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