The Rockpool by Jude Kereama

We’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:

1. Soak the kombu in the spring water overnight and leave at room temperature.
2. Next day heat the water and the kombu to 60*C and hold the temperature for 1 hour and then remove the kombu.
3. 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.
4. Pass through a muslin and then add the sake and season with the white soy sauce and yuzu
   juice.
5. If you need additional seasoning, add salt to taste.
6. Leave warm on the side.

For the Squid Ink Pasta Dough:

1. Mix the egg, squid ink, and salt in a Robot Coupe to combine.
2. Add the flour and mix until it resembles a breadcrumb texture.
3. Remove the dough to a floured work top and kneed till smooth, approximately 8 minutes.
4. Cover with cling film and rest in a fridge for at least 30 minutes.

For the Raviolo Filling:

1. 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.
2. Season with the pepper and fold in the white and brown crab meat, place in a piping bag and chill.
3. 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.
4. Cut the pasta sheet in two and on one side pipe 4 mounds of fish mousse on to it leaving room between each mound.
5. 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.
6. Cut out with a round cutter.
7. 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:

1. Have the dashi stock warming but not boiling on the side and add the cockles and mussels.
2. Warm the raviolis in a pan of salted water.
3. Place a sprinkle of each seaweed at the bottom of 4 large bowls then the ravioli on top.
4. 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.
5. Spoon some shitakes around each plate.
6. Dot each piece of hake with wasabi caviar and then place the Romanesque cauliflower around the bowl.
7. Garnish with all the seafood, samphire and crispy kale leaves.