East Sussex Cook Off recipe ...
To make the lemon infused olive oil, grind the lemon zest to a paste with 50 ml extra virgin olive oil. Top up to 500 ml and leave to infuse for four days or so.
Method for the polenta:
Pre-heat the oven to 200C/400F/Gas 6.
Heat the water, milk and salt to a simmer in a pan.
Add the polenta and stir continuously until it is cooked. If too runny add more polenta, if too thick add some more milk.
Stir in the butter, the three cheeses and black pepper.
Pour the polenta into a baking tray lined with greaseproof paper and spread out to flatten.
Transfer to the fridge for 20-30 minutes, or until set.
Remove the polenta from the fridge and using a 3” chef’s ring, cut out discs.
Heat a touch of oil in a frying pan and fry the polenta rings until both sides are golden.
Method for the sauce:
Melt the butter in a large frying pan, add the shallots and soften, deglaze with sparkling wine and reduce by half.
Strain into a clean pan, then add the fish stock and continue to reduce.
Whisk in the mustard, double cream and a small handful of chopped parsley.
Reduce until you get the required consistency.
Method for the tomatoes and black pudding:
Place the tomatoes on a baking tray, drizzle with olive oil and balsamic vinegar and season with the salt and pepper.
Place in the oven for 8 -10 minutes.
Meanwhile, in a non-stick frying pan, cook off the black pudding rounds in a touch of olive oil for 1-2 minutes on each side until golden.
Set aside to keep warm.
Method for the scallops:
Sprinkle the scallops with the dried roe, season lightly with salt and pepper and drizzle with a touch of olive oil.
Heat a griddle pan until hot and sear the scallops on each side for 1-2 minutes. Remove and set aside.
Method for the apple and sage leaves:
Peel the apple, remove the core and slice into rings.
Drizzle with lemon juice.
Heat a touch of oil in a frying pan and fry the apples on each side until golden.
Add a knob of butter towards the end and allow to caramelise.
For the sage leaves, heat 2-3tbsp vegetable oil in a frying pan and fry the leaves for a few seconds on each side until golden. Remove and drain on kitchen paper.
Arrange 3 apple rings on each serving plate.
Top each one with a slice of black pudding, followed by a scallop.
Place the polenta into the centre of the plate and arrange the sage leaves on top.
Arrange the roasted cherry tomatoes alongside and drizzle the sauce over each scallop.
Finally drizzle the plate with a touch of lemon infused oil.
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