Scallop Ceviche With Carrot & Cumin Purée

Michelin-starred Hrishi is the eponymous fine dining restaurant at Gilpin Hotel & Lake House overlooking Windermere in the Lake District. Here’s a scallop starter with the wow factor:

Ingredients (serves 4)
8 scallops

Carrot & cumin purée
500g carrots (peeled & diced)
1g whole cumin.
50g butter
Olive oil
Water

Ceviche dressing
120g fresh orange juice
50g orange reduction (200ml reduced to 50ml)
15g lemon juice
30g sherry vinegar
30g sunflower oil
10g fresh ginger finely diced
2 red chilli finely chopped
1 sprig mint leaves

To Plate
36 toasted hazelnuts (halved)
24 green apple batons
15g black tobiko caviar
Herbs to garnish: fennel cress and red amaranth or coriander cress
Rock salt

Method
Thinly slice the scallops & store in the fridge until ready to use.

To prepare the carrot & cumin puree, fry cumin in foamy butter on a high heat until golden. Add carrots season and sweat for a few minutes. Add some water, cover with cling film and cook. Blend until smooth adding some olive oil to emulsify. Place the liquid in a squeezy bottle.

To prepare the ceviche dressing, mix all the ingredients, marinate for 24 hours in the fridge and drain, separating out the ginger and chilli to use as garnish. Place the liquid in a squeezy bottle to dress the scallops.

To plate, place the scallops flat in a circle on 4 plates, sprinkle with rock salt. On to the scallops on each plate, place 3 x 2 crisscrossed apple batons, 5 dots of carrot purée, 3 dots of the ginger & chilli (saved from the ceviche dressing), 3 dots of caviar. Garnish with the herbs and hazelnuts at the last minute garnish with the ceviche dressing.