Nage of angasi oysters with scallop and ginger tortellini

Nage of angasi oysters with scallop and ginger tortellini

By
From
Becasse
Serves
6
Photographer
Steve Brown

A nage is a delicately flavoured, aromatic broth in which shellfish and crustaceans are lightly poached and served. It is often finished with a dash of cream and fresh herbs.

The juice from angasi oysters is strong and salty – almost elemental. It’s a bit like swallowing a mouthful of sea when you’re playing in the waves at the beach.

Ingredients

Quantity Ingredient

Scallop and ginger tortellini

Quantity Ingredient
500g Scallop mousse
fennel, with the fronds attached
80g fresh ginger
1 lime
noilly prat
pernod
salt
freshly ground pepper
250g * pasta dough [rid:1642]
1 egg, lightly beaten with a little water to form an egg wash

Angasi oyster nage

Quantity Ingredient
1 small carrot
celery, trimmed and peeled
1 see method for ingredients, peeled
1 litre Oyster and ginger nage
18 live angasi oysters, rinsed well to remove dirt and grit
1/2 cup finely snipped chives
fresh chervil
1/2 cup baby basil

Method

  1. To make the tortellini filling:

    Put the scallop mousse in a mixing bowl set on ice. Core and finely dice the fennel, reserving the fronds. Blanch the fennel in boiling salted water and refresh in iced water. Drain and pat dry.
  2. Peel the ginger and dice it finely. Blanch in boiling water seasoned with a little salt, sugar and lemon. Refresh in iced water. Repeat 2–3 times, depending on the strength of the ginger. You want it to be aromatic with a hint of heat, but not overpowering. Drain and pat dry.
  3. Finely chop the fennel fronds and add to the mousse with the blanched fennel and ginger. Fold through gently. Zest the lime over the bowl of mousse to capture the aromatic oils with the zest. Add a squeeze of lime juice then add the Noilly Prat and Pernod and season with salt and pepper.
  4. Place a teaspoon of mousse on a small square of cling film and twist to seal tightly. Poach in a pan of gently simmering water for 2 minutes. Taste and adjust the balance of seasonings if necessary. Cover the bowl with cling film and refrigerate until required.
  5. To make the tortellini:

    Dust your work surface lightly with flour. Roll the pasta dough through a pasta machine, working down from the thickest setting to the finest setting to form a smooth, thin sheet. Lay the pasta sheet on your work surface and cut out 18 rounds using a 9 cm cutter.
  6. Place a spoonful of chilled scallop mousse, about 25–30 g, on each pasta round. Brush the edge lightly with the egg wash then fold over to form a half-moon. Use your fingers to pinch the dough together and seal, then trim the edge neatly with the pastry cutter. Twist the 2 corners in until they meet and pinch them together using a little more egg wash. Repeat to make a total of 18 tortellini.
  7. To prepare the angasi oyster nage:

    Dice the vegetables very finely to form a brunoise. Blanch them in boiling salted water for a few seconds then refresh in iced water. Drain and pat dry. Put the oyster and ginger nage in a large pan and bring to a gentle simmer. Shuck the oysters and strain the liquor through a fine sieve. Add both to the pan with the blanched vegetables and snipped chives.
  8. To serve:

    Bring a large pan of salted water to the boil. Cook the tortellini, a few at a time, for 4 minutes then transfer to a large bowl and season lightly with salt and pepper.
  9. When all the tortellini are cooked, divide them between 6 hot serving bowls. Ladle on the nage, distributing the oysters and vegetables evenly. Garnish each bowl with a few leaves of chervil and baby basil and serve immediately.
Tags:
restaurant
Becasse
Justin
North
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