Australian Southern Rocklobster Terrine with Scallop Mousse, Sea Urchin and Cavolo Nero Russian salad

Cold entrée/appetizer 12-15 portions

Ingredients

Terrinna de Bogavante

1 live 1.5 - 2.5kg Australia Southern Rocklobster
1L Rocklobster stock
2 bunches of cavolo nero, washed and stalked and blanched in seasoned Rocklobster stock, briefly refreshed in an ice bath
1 small pinch of saffron
50ml cream
1 egg white (30g)
150g roe-on scallop meat
salt and black pepper to taste
100g sea urchin roe

Ensalada de Russa (Russian Salad)

Brunoise wax potatoes, cooked in seasoned rocklobster stock
Brunoise carrots, cooked in seasoned rocklobster stock
Fresh peas, cooked in seasoned rocklobster stock
1 bunch of chives, finely chopped
White anchovies
50g pureed rocklobster coral
100g aioli, recipe follows
Red onion, brunoise

Aioli

3 egg yolks
10g of smooth Dijon mustard
60g white wine vinegar
200ml olive oil
200ml of vegetable oil
Salt and pepper to taste
30g rocklobster stock or 15g pureed rocklobster coral to flavour the aioli

Method

Euthenase the rocklobster humanely and remove the meat by your preferred method.

Lay out a double layer of cling film and sprinkle with EV olive oil, sea salt and black pepper. Place the rocklobster tail on the cling film with the inside of the tail facing up. With a very sharp knife, butterfly the rocklobster into into an evenly thick rectangle.Dry the cavolo nero and then, covering the rocklobster meat completely, layer the cavolo nero on top.

Infuse the saffron into the cream and chill the infusion. Keeping the scallops very cold, make the scallop mousse with the scallop meat, egg white and infused cream. Season to taste with sea salt and white pepper.

Leaving a 3cm working edge along one of the long edges or the roulade, spread the scallop mousse evenly over the cavolo nero.

Layer the sea urchin in an even row in the centre of the mousse.

Lift one end of the rocklobster with the cling film and roll creating a perfect cylinder. Twist each end of the cling film tightly to achieve a cylinder that is approximately 8cm diameter. Wrap a second time to secure the shape.

Pierce the roll with a few tiny pin-pricks and poach in the stock in a sous-vide bath for 12 minutes @ 90°C, or cook conventionally in the stock, sitting on a rack to avoid direct heat contact at 90°C for six minutes one side then turn and poach for a further six minutes the other side.

Carefully remove and cool in the chiller over night to firm the terrine.

To serve

Stir the rocklobster coral into the aioli - this is best done at each service. For each portion, dress the Russian Salad components with aioli, taste and adjust the seasoning. Trim one end of the roll, and for each portion slice a 2cm thick round.

Place in the centre of the plate, garnish with more sea urchin roe and white anchovies, then sparingly sprinkle the terrine with the chardonnay vinegar, a touch of sea salt and a little freshly ground pepper. Serve immediately.