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Seared scallops, pork cheek with a carrot puree and pickled fennel

Ingredients

Carrot puree

  • 100 g carrots peeled
  • 1 star anise
  • 100 g Sugar

Pig's cheek

  • 4 pig's cheeks sinew and skin removed
  • 1 kg duck fat

Kipfler potato garnish

  • 250 g kipfler potatoes
  • 10 ml truffle oil
  • 50 g diced Tomatoes
  • 10 g chives chopped
  • 10 Glasses white wine vinegar

Scallops

  • 4 large Scallops
  • ½ Lemon
  • 50 g Butter
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Method

Carrot puree

  1. Cook carrots whole in water with sugar and star anise
  2. When cooked drain of liquid and discard star anise
  3. Puree carrot

Soused fennel

  1. Dissolve sugar in vinegar add coriander seeds and white peppercorns
  2. Leave to cool then drain off seeds and add finely sliced fennel

Pig's cheek

  1. Melt duck fat, set at 140 degrees celcius
  2. Add pig's cheek, cook for 1.5 hours
  3. Drain from fat add to veal reduction
  4. Reduce by two thirds; the jus will glaze the cheek

Kipfler potato garnish

  1. Boil kipflers with skin on,then peel whilst hot(as they peel easier)
  2. Place cooked kipflers in bowl with other ingredients and crush with back of fork

Scallops

  1. Place scallops in hot pan
  2. Put butter and lemon juice into pan with scallops and baste scallops for 45 seconds
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