Modern British cuisine from Brian Hughson, head chef at The Grill at The Dorchester: seared scallops with sardine pie and cauliflower puree for Taste of London
1. For the sardine pie, after cleaning the sardine fillets, place in a marinade. Mix the chopped sardine tail meat with the caramalised onions, season and add the lightly squeezed, chopped golden raisins.
2. Spread onto a piece of the pastry, creating a rectangle shape length large enough to sit one trimmed sardine fillet (about 3 inches). Season the sardine fillet with salt and pepper and place on top of the onions.
3. Fold the remaining rectangle of pastry in half cutting through the fold to make 4-5 slits. Egg wash around the sardines and top with the cut pastry pressing neatly around.
4. Refrigerate to set before trimming. Egg wash the pie and sprinkle with a little sea salt. Bake on a pre-heated tray at 200°C for 10 minutes until golden and crisp.
5. For the scallops, lightly season scallops with salt and curry powder mix. Pan fry until golden brown (2 minutes on one side, turn over and then remove).
6. For the cauliflower puree, trim the cauliflower into small florets, leaving only a small amount of stalk on each. Melt the butter in a saucepan. Add the florets and cook gently for about 3 minutes until lightly softened. Add the milk and cook for another 2-3 minutes. Season lightly. Pour in the cream and return to a gentle boil. Partially cover the saucepan and cook for another 3 minutes, or until the florets are softened, but not pulpy.
7. Tip the cauliflower and all the juices into a food processor and blend to a smooth puree, scraping the sides of the container down once or twice. Trickle in the truffle oil to taste, if using. For a wonderfully smooth and glossy texture, let the food processor run for a while. Check the seasoning and serve.
Recipe © courtesy of Brian Hughson at The Grill at The Dorchester, London
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