- Serves: 2
- Cook Time: 3 hours 30 minutes
- Prep Time: 45 minutes
- Effort: hard
For the scallops and confit chicken wings
- 8 large chicken wings
- 250 ml seasoned duck or goose fat
- 2-3 tbsp rapeseed oil
- knob butter
- 4 king-sized scallops or 8 medium-sized scallops, cleaned and roe removed
- squeeze lemon juice
For the celeriac and hazelnut consommé
- 2 tbsp rapeseed oil
- 300 g mirepoix, (finely chopped celery, leek, onions, garlic and carrots)
- 300 g chicken wings
- 50 ml madeira
- 570 ml chicken stock
- 300 g celeriac, peeled and cut into 1cm cubes
- 2 egg whites
For the celeriac purée
- 200 g celeriac, peeled and cut into 1cm cubes
- 2 banana shallots, chopped
- 1 clove garlic
- 75 g unsalted butter
- 200 ml water
- 50 ml double cream
For the caramelised shallots
- 60 g butter
- 8 large banana shallots, finely sliced
- 25 ml madeira
For the garnish
- olive oil
- 12 x 1 cm cubes celeriac
- 100 g chanterelle mushrooms, cleaned
- 8 sugar snap peas, sliced
- 12 dry-roasted shelled hazelnuts
- 20 ml hazelnut oil
1. Preheat the oven to 160C/140C fan/gas 3.
2. For the scallops and confit chicken wings: place the chicken wings into a deep, heavy-based ovenproof pan and cover with the fat. Cover with a lid and cook in the oven for one hour.
3. Remove the chicken wings from the oil and set aside to cool. When cool enough to handle, carefully remove the bones from the wings, leaving the meat as whole as possible.
4. For the consommé: heat half the rapeseed oil in a large pan and fry the mirepoix and chicken wings for 4-5 minutes, or until golden-brown. Add the Madeira to the pan to deglaze, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the chicken stock and simmer for one hour. Pass the stock through a fine sieve, discarding the chicken wings and mirepoix. Set aside to cool.
5. Heat the remaining rapeseed oil in a pan and fry the celeriac for 4-5 minutes, or until golden-brown and softened. Transfer to a food processor and blend to a smooth purée. Set aside until cooled, then whisk in the egg whites.
6. Pour the celeriac and egg white mixture into the cooled chicken stock and place back over a low heat. Bring to a simmer, cooking for 15-25 minutes, or until a firm crust forms over the top of the stock. Carefully break the crust and remove from the pan, then pass the resulting clarified consommé through a fine sieve. Set aside. Reheat the consommé just before serving.
7. For the celeriac purée:place all of the celeriac ingredients into a large pan and bring to the boil. Cook until the volume of the liquid has reduced by two-thirds and the celeriac is tender. Transfer to a food processor and blend until smooth. Pass the purée through a fine sieve. Season to taste with salt and freshly ground black pepper and stir in the double cream. Spoon the purée into a piping bag fitted with a small nozzle.
8. For the caramelised shallots: melt the butter in a frying pan over a medium-low heat until foaming, then add the shallots. Gently fry for 8-10 minutes, or until the shallots are golden-brown and caramelised. Add the Madeira wine to the pan to deglaze, then season to taste with salt and freshly ground black pepper.
9. For the garnish: heat a drizzle of olive oil in a frying pan and gently fry the celeriac cubes until tender. Add the mushrooms and sugarsnap peas and cook for a further 30 seconds, or until the mushrooms are tender. Season with salt and freshly ground black pepper.
10. For the scallops and confit chicken wings: heat the rapeseed oil in a large frying pan. Season the scallops and confit chicken wings with salt and fry in the oil and a little butter (if desired) for about 1-2 minutes on both sides, or until the scallops and wings are golden-brown. Squeeze over a little lemon juice.
11. To serve, spoon the caramelised shallots into the centre of two bowls and pipe three dots of celeriac purée alongside. Sprinkle over the dry-roasted hazelnuts. Arrange the chicken wings, celeriac cubes, mushrooms and sugarsnap peas around. Place the scallops on top of the caramelised shallots and pour the hot consommé around the scallops. Add a few drops of the hazelnut oil to finish.
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