Poached Gambas Recipe by Conor Dempsey Head Chef @ Amuse Restaurant in Dublin 2
Lightly Poached Gambas, Lardo di Colonnata, Apple, Avruga Caviar, Ponzu Sauce
For 4 people
8 Large Gambas (Whole)
8 Slices Lardo di Colonnata
2 Granny Smith Apples
4 Teaspoons Avruga Cavia
1 Litre Mineral Water
1 Sheet High Quality Kombu (Kelp)
50g Katsubushi (Dried and Smoked Bonito)
75ml Kikkoman Soy Sauce! 50ml Lime Juice
50ml Yuzu Juice
20ml Mandarin Juice
The Peel of 1 Mandarin and 1 Lime
1 Tablespoon Crushed Root of Ginger! Xanthan Gum -1% of resulting liquid
For the Dashi Base
Soak Kombu in the Mineral Water for 24 hours, them remove the Kombu and set aside for another use. Bring the kombu stock up to 88 degrees in a medium size pot and add the katsubushi, when the Katsubushi begins to float strain off.
Add the rest of the ingredients to the pot except for the Xanthan Gum. Simmer for 15 mins to allow the ingredients to infuse and reduce the liquid slighty, at this point taste to verify seasoning and weight the resulting liquid on a scales. Measure Xanthan gum to 1% of the weight if the liquid and whisk to incorporate. Let sit.
For the Gambas
Bring a Large pot of water to the boil. Poach the Gambas for 2 mins, remove and allow to cool for 3-4mins. Working quickly, remove the Head and Shells, lay the peeled Gambas on a flat steel tray and squeeze the juices from the heads over the Gambas.
You will need 2 Gambas per portion.
Wrap each pair of Gambas in 2 sheets of Lardo di Colonnata and arrange on 4 plates. Spoon the Avruga Caviar on top, Slice some batons of Apple, arrange on top of the Caviar. Warm the Ponzu and spoon around the parcels of Gambas.
Please note: All Asia products can be found in any Asian Market in Dublin City Centre
Conor is both owner and head chef at Amuse.He has trained in both London and France, gaining his stripes in two and three Michelin star establishments such as Marco Pierre White’s “Oak Room” “La Cote Saint Jacque”in Burgundy and Le Jules Verne in Paris.Conor has overseen some of the finest menus in Dublin whilst head chef in both La Mere Zou and Dax Restaurant, where he pent seven years refining his style before taking on his latest venture Amuse. Here you will find a delicious mix of French and Asian fusion cuisine which specialises in tasting menus of some of the unique ingredients and produce in Dublin right now.