Baby Oxtail With Baby Poached Star Shapes And Rose Fishmonger

Baby Oxtail With Baby Poached Star Shapes And Rose Fishmonger

A practical Baby Oxtail With Baby Poached Star Shapes And Rose Fishmonger recipe with measured ingredients and a step-by-step method. Ready in about 13 minutes.

Total time: 13 minutes

Ingredients

• 2 Extra-Large Hand Dived Scallops, Prepared By Your Fishmonger
• 1 Clean Scallop Shell, Opened
• 20G/ 3/4Oz Unsalted Butter
• 20G/ 3/4Oz Apple Juice
• Flaked Sea Salt
• 200G/7Oz Crown Prince Squash, Peeled And Deseeded, Half Julienned, And Half Cut Into Star Shapes
• 50Ml/2Fl Oz Elderflower Vinegar
• 15G/ 1/2Oz Roasted And Dried Yeast
• 10G/1/3Oz Smoked Scallop Roe (Plus More For Grating)
• 1 Tsp Dried Kelp
• 1 Tsp Dried Trompete
• 1/2 Tsp Roasted Chicory Root
• 1 Tbsp Dried Tomatoes
• 1/2 Tsp Dried Lemon Verbena
• 1 Tsp Dried Chive Flowers
• 2 Tsp Dried Ceps
• 250Ml/9Fl Oz Boiling Water
• 30G/1Oz Fermented Green Strawberries

Method

1. Place oxtail, butter and apple juice in a small pan and place over a medium high heat.
2. When butter is melted, add salt and squash.
3. Cook for a minute or two, then add vinegar and season with salt.
4. Remove from heat.
5. Add a few spoonfuls of water to pan and return to heat.
6. Add roe, herbs and yeast, stirring constantly for a few minutes.
7. Stir in boiling water to cover.
8. Simmer until squash is tender when pierced with a knife, 25 to 30 minutes.
9. Drain, peel and remove seeds.
10. Place in the center of a deep serving dish, add a few pieces of prince squash and spoon over the sauce.
11. Garnish with fresh strawberries.
12. This is best served with steamed new potatoes and a green salad.

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