Surf and Turf with a modern twist by Aalto Restaurant
Ingredients to make a starter for four:
Apple puree ( 6 Granny Smith apples, 50g butter)
Confit of pork belly
12 fresh large scallops prepped
Score skin on a 12” square of pork belly and rub with salt, washing off after 24 hours. Place in roasting tray. Cover with duck fat, add a few sprigs of thyme and half a bulb of garlic, cook at 110oC for 6 hrs. Place pork between two flat trays to cool.
Peel and core apples. Retain skins in ice cold water. Melt butter, add apples and sauté for 2 mins. Cover with a little water and put a lid on pan, cooking until apples are soft. Blitz in a blender, adding skins for a couple of minutes. Pass through sieve and refrigerate.
Add tbsp of oil to two non-stick frying pans. Cut the pork into 2” squares. Put the pork skin side down into the cold pan, slowly cook until crispy. Turn and place on tray, cook in the oven for 5 mins.
Lightly season scallops and pan sear for around 1.5 mins until golden. Add butter for 30 seconds and turn.
Cut apples into batons and mix with watercress, dress with vinaigrette. Put 4-5 dots of puree on plate, dusting with ground cinnamon. Place pork and scallops on plate, with watercress and apple batons.
Enjoy and let us know how you got on!