The Rockpool by Jude Kereama
Leave a CommentWe’re bringing you another spectacular seafood recipe from top chef, Jude Kereama: The Rockpool.
Jude runs his restaurants Kota and Kota Kai in Porthleven, Cornwall. Kota means ‘shellfish’ in Maori, a nod to Jude’s Maori and Chinese Malay heritage.
Recently, we were lucky enough to visit Kota… check out our blog post here.
Equipment
Jude uses our lovely Copper Tri-Ply range!
Ingredients
Serves 4
Dashi stock:
(This makes a lot of stock, but it freezes well so you can use again or with a bowl of ramen
noodles)
2 yuzu fruit juiced
10cm square of kombu
75gms bonito flakes
2 litres spring water
100mls sake
100mls Japanese white soy sauce (shoyu
For the crab ravioli:
Squid ink pasta dough:
125gms Pasta flour
1 whole large free range egg
14gms squid ink
½ teaspoon salt
Raviolo Filling:
75gms lemon sole fillet
½ teaspoon salt
Pinch of white pepper
150 mls double cream
50gms picked white crab meat
25gms brown crab meat
Shellfish:
20 mussels washed and de bearded
20 cockles purged in water
4 pan fried scallops
1 cup of Mylor prawns – deep fried
4 100gm fillets Hake roasted
Garnish:
1 tin wasabi caviar
50gms Cornish dried sea greens
50gms Cornish dried red dulse seaweed
50 gms Wakame dried seaweed
4 shitake mushrooms sliced and warming in the dashi stock
80 gms samphire gently steamed
A few leaves of crispy deep fried kale
20 small florets of Romanesque cauliflower steamed
Method
For the Dashi Stock:
- Soak the kombu in the spring water overnight and leave at room temperature.
- Next day heat the water and the kombu to 60*C and hold the temperature for 1 hour and then remove the kombu.
- Increase the temperature to 80*C, add the bonito flakes and soak till the bonito sinks to the bottom, this will only take up to 30 seconds.
- Pass through a muslin and then add the sake and season with the white soy sauce and yuzu
juice. - If you need additional seasoning, add salt to taste.
- Leave warm on the side.
For the Squid Ink Pasta Dough:
- Mix the egg, squid ink, and salt in a Robot Coupe to combine.
- Add the flour and mix until it resembles a breadcrumb texture.
- Remove the dough to a floured work top and kneed till smooth, approximately 8 minutes.
- Cover with cling film and rest in a fridge for at least 30 minutes.
For the Raviolo Filling:
- Chill the robot coupe bowl down in a fridge, take out and add the lemon sole and salt and blend quickly till smooth, drizzle in the cream till it’s all incorporated and then pass through a sieve.
- Season with the pepper and fold in the white and brown crab meat, place in a piping bag and chill.
- Roll out the pasta dough in a pasta machine, folding over and putting it back through while bringing the thickness setting down to number 2.
- Cut the pasta sheet in two and on one side pipe 4 mounds of fish mousse on to it leaving room between each mound.
- Brush the other side of pasta sheet with water and place on top of the other sheet and seal all around the mousse mounds pushing out any excess air.
- Cut out with a round cutter.
- Cook the raviolis in a pot of salted simmering water until it floats, refresh in ice water and then wait to reheat when needed.
To Plate:
- Have the dashi stock warming but not boiling on the side and add the cockles and mussels.
- Warm the raviolis in a pan of salted water.
- Place a sprinkle of each seaweed at the bottom of 4 large bowls then the ravioli on top.
- Place the mussels and cockles around the bowls and add the hot stock, the hot stock will re hydrate the seaweeds so do put a little extra.
- Spoon some shitakes around each plate.
- Dot each piece of hake with wasabi caviar and then place the Romanesque cauliflower around the bowl.
- Garnish with all the seafood, samphire and crispy kale leaves.
technically really impressive. Served with a 10 year-old Tawny Port, it was a magical ending to the menu. The cherries and crumb gave such a satisfying crunch – a real, indulgent treat!