Scallop and smoked eel sushi with golden apple and squash, and a garden cress jus
Recipe by Eric Guérin

Serves 4

For the sushi
1 medium size butternut squash
1 Granny Smith apple
4 scallops
15 g smoked eel
1 tablespoonful of oyster sauce
4 cl white balsamic cream
15 cl mirin
15 cl rice vinegar
1 sheet of dried nori

For the garden cress jus
50 g garden cress
5cl chicken stock
1/2 sheet of gelatine
Guérande salt and ground pepper

For the fine apple purée
2 Granny Smith apples
1 lime

For the 2 cm diameter love apples
4 mini golden Malus Hornet apples
50g of fondant
25g of glucose
1 pinch of lemon colouring [flossine citron]

The recipe:
For the sushi
Finely slice the butternut squash lengthwise into strips while the mirin and rice vinegar are gently warming. Pour the liquid over the thin sheets of butternut squash and leave to marinate.
Dice the butternut squash and rub over with the lime; steam until still crunchy. Also finely dice the apple and rub with lime.
Open the scallops and only keep the meat; finely dice. Also finely dice the smoked eel.
Combine the scallops, eel and the diced apple and butternut squash. Season with white balsamic cream, rock salt, oyster liquor and ground pepper.
For the apple purée, peel and dice the apples. Add lemon juice and mix thoroughly.
For the butternut purée, dice the remainder of the squash and steam. Blend and season.

For the garden cress jus
Soak the leaf gelatine in cold water and then bring to the boil. Drain the gelatine and then dissolve it in the stock before leaving it to cool.
Blend the garden cress, fresh stock and oyster liquor in a liquidizer and season.
Keep in a cool place.

For the love apples
Bring the fondant and the glucose to the boil before adding the flossine to the boiling mixture. Cook until the mixture reaches a temperature of 150° and then stop the cooking process.
Dip the mini apples into the mixture until fully coated and set aside in a dry place (5 hours maximum).

Plating-up
Remove the sushi roll from its cold storage and finely slice into 5cm wide portions and roll in a 1.5 cm wide strip of dried nori seaweed.
Place two rolls per person with a few drops of cress jus.
Form a quenelle with each purée. Place the mini love apple. Decorate with a few sprigs of garden cress.

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