Andrew Ballard's Poached Akoya with Mushrooms, Smoked Buttermilk & Sorrel Oil
500 ml vegetable Nage (light vegetable stock)
1 bunch green sorrel or roquette
300 ml canola oil
100 ml good quality buttermilk
King Brown Mushroom A La Greque
6 baby king brown mushrooms
15 ml raspberry vinegar
25 ml peppery olive oil
¼ red shallot, finely diced
Zest and juice from ½ lemon
½ tomato, fined diced
1 tbsp finely chopped curly parsley
- Blanch the sorrel in boiling water, refresh in ice water and then dehydrate for 24 hours at 50C.
- Blend the oil and dehydrated sorrel, allow to sit for 1 hour and then drip strain through muslin cloth to obtain a clean bright green sorrel oil.
- Place the buttermilk in Thermomix and season with salt and white pepper. Gently stir in the machine while smoking with applewood using a smoking gun.
- For the mushrooms place the oil and vinegar into a pot with the other ingredients and gently warm to approx. 65C.
- Remove from heat and allow to marinate for 30 minutes before serving.
- Thaw Akoya in fridge for 2hrs or 1hr on the benchtop before use. To shuck, pinch either side of the Akoya at the bottom to create a gap in the top of the shell. Using a blunt knife, insert the knife between the shell and the Akoya meat and gently separate. Repeat on the other shell to release the meat. Gently remove the green byssal thread by pulling sideways and the Akoya is ready to prepare. Clean and reserve the shells for serving.
- Gently poach in simmering vegetable nage for 1 min, place on shells then top with mushroom, sorrel oil and buttermilk dressing.