Gordon Ramsay's tartare of scallops and Oscietra

INGREDIENTS

(serves one)

2-3tbs scallop tartare
1tbs Oscietra
cucumber garnish
2-3tbs tomato consommé

METHOD

Cover a tray with a sheet of baking parchment.Put a 4cm or 5cm hoop on it. Fill with tartare, leaving just enough space to top up with caviar. Leave in the coldest part of the fridge to firm up - not less than 30 minutes.

Arrange a crown of cucumber slices on the plate. Carefully, remove the tartare from the hoop, so it stands inthe middle of the cucumber. Spoon chilled consommé around it.

For the scallop tartare 10 to 12 large scallops, white meat only(depending on size,this will make aboutsix portions)
80g mascarpone
80g Oscietra
Salt
4-5tbs chopped chervil
Squeeze of lemonjuice

METHOD

Cut the scallops into1cm cubes (macédoine). Bind with mascarpone. Stir in the caviar and check the seasoning.Stir in the chervil. Add a small squeeze of lemon juice, but go easy because it can oxidise the caviar.

For the cucumber garnish
1 peeled, halved and seeded cucumber, about six servings
Salt

METHOD

Slice the cucumber into half rings (2mm) sprinkle with salt, put them in a colander to drain and leave in the freezer for 30 minutes. Rinse and pat dry.

For the tomato consommé (makes abouttwo litres)
750g fine mirepoix (carrot, onion, leek, celery, garlic, basil stalks)
60ml olive oil
3kg seeded plum tomatoes
Thyme
Sugar (optional)
60g beaten egg white
Salt and pepper

METHOD

Sweat 500g mirepoix in olive oil until softened. Add the chopped tomatoes, thyme (and sugar if they are quite acid) boil, and stew 20 minutes until soft. Strain through a sieve, but don't force the vegetables through it. Cool.

Whisk the remaining mirepoix with egg white. Add the tomato broth. Transfer to a clean pan. Heat to a slow simmer and cook out for 30 minutes. Strain the clarified consommé through muslin. Check the seasoning and chill.

Gordon Ramsay