Chef Academy Showcase 2023 Cookbook

Risotto of squid and seaweed with steamed mussels and seaweed vinegar Method: 1 For the stock, infuse with Kombu and Algae powder. 2 To make the seaweed purée, blanch the seaweeds and parsley in some of the stock and blend to a smooth purée. Heat the oil with Wakame and strain. Then, place in a blender with spinach and heat to 80°C for 7 minutes, before straining through cheesecloth. 3 To prepare the squid and mussels, dice the cleaned squid evenly into rice size pieces. Sauté the mussels in a hot pan and cook with the white wine until they just begin to open. Remove the meat from the shell and dress with the garlic flavoured olive oil. Reserve the mussel stock to add to the final risotto. 4 To make the vinegar gel, heat the vinegar, salt and sugar with the agar-agar to 90°C, to set the liquid. Once cold, blend to a smooth consistency. 5 For the garnish, prepare the sea vegetables and fry the Wakame until crisp. 6 To make the risotto, slowly sauté the shallot, fennel and garlic in the olive oil and 10g of the butter for 8-10 minutes, with a pinch of salt. 7 Pour the rice into the pan and increase the heat, lightly toasting the rice until it begins to turn translucent and is coated well in the sofrito. Deglaze with the white wine. 8 Add the infused stock one ladle at a time, stirring continuously for around 15 minutes. Towards the end of the cooking, add the diced squid, seaweed purée and the reserved mussel stock, and cook for 2-3 minutes. 9 To finish the risotto, add the remaining seaweed butter and olive oil, and season. Cover the rice and leave to rest. Stir thoroughly and serve. 10 To assemble, spoon the risotto onto the serving dish, top with the steamed mussels and add some vinegar gel to each mussel. Garnish with the sea vegetables, crispy Wakame and Moai caviar. Ingredients: Risotto Base - 100g carnaroli risotto rice - 30ml garlic flavoured extra virgin olive oil - 1 shallot, brunoise - ½ fennel bulb, brunoise - ½ garlic clove, minced - 50ml dry white wine - 30g seaweed butter - ½ lemon - Sea salt Stock Base - 330ml fish stock base - 20g kombu - 20g bonito - 2g algae powder Seaweed Purée - 100g sea beet - 25g sea lettuce - 50g parsley, flat leaf - 5g Wakame and Nori powder - 100ml stock base Squid and Mussels - 1 squid, small (cleaned) - 6 Scottish rope grown mussels (cleaned) - 50ml dry white wine - 50ml garlic flavoured extra virgin olive oil Salt and Seaweed Vinegar Gel - 100ml seaweed vinegar - 10g sugar - 5g Maldon sea salt - 1g agar-agar Soy Pickle - 25g soy sauce - 15g fish sauce - 25g sugar, light brown - 25ml water - 25ml rice wine vinegar Seaweed Oil - 100ml vegetable oil - 25g Wakame - 25g spinach Garnish - Oyster leaf - Sea fennel - Sea fingers - Jasmine flowers - 10g dulse seaweed pickled - 5g Wakame seaweed, dry 2 Serves: