Recipe:

Ingredients:

2 Ham Hocks
2 Onions
1 Carrot
1 Celery Stick
1 Celeriac Head
100ml Olive oil
1 Tbsp Truffle oil
5gms Peppercorns
2 Bayleaves
200gms Panko Breadcrumbs
3 Eggs
200gms Flour
50ml Cream
500ml Milk
100gms Butter
Maldon Salt
Milled Pepper

Method:

1. First wash the ham hocksand then place into a sauce pan cover with water and add peppercorns chopped onion, carrot, celery and bay leaves. Bring Hocks to the boil and turn down the heat and simmer for about 2 hrs or until tender and just falling from the bone. Leave to cool slightly and when cooled slightly so there not cold remove from the stock then remove any skin and fat and discard and proceed to pull all the meat from the bone and discard the bone. Flake and layer all the meat into a pre lined Terrine mould seasoning and dribbling with the cooking juices between each layer, being carefull not too make too wet. When mould is full wrap up tightly and press in the fridge until cold preferably over night. When cold cut into desired size and then Pane with the flour , egg, and breadcrumb (pane is to coat with flour first then the egg and finally in breadcrumbs). Set aside until later
2. Trim all the skin or outer layer off the celeriac, chop into cubes and place in a saucepan cover with the milk and add half a chopped onion, 1 bay leaf and season with salt and pepper, bring to the boil and simmer for approx 10 minutes until tender then drain and remove bay leaf. Place into a robot coupe and pulse for 10 seconds add the butter and the cream and pulse further until a smooth consistency is achieved adjust the seasoning. Add the truffle oil. Pass the puree for even finer consistency and set aside somewhere warm.
3. Meanwhile in a pre heated fry pan add a dash of olive oil and begin to sear off the seasoned scallops and Prawns
4. when searing the scallops also start to deep fry in a preheated deep fryer the Panko crumbed ham hock fritters.
5. turn scallops over for further 30 seconds and remove from pan, add knob of butter to prawns cook for further 1 minute remove fritters from fryer also when a golden color is achieved. Drain both on paper then you are ready for plating.
6. To plate this up place yr fritter just left of centre vertically on the plate, place 3 scallops on top of the fritter, take a table spoon of puree and blob in a round shape just right of centre and slightly to the top of plate then put your spoon at the top of the puree and drag the spoon through the puree in a curve to the bottom of the plate dragging puree down. Garnish with just a little micro herb across the top of the scallops, lean the prawn next to that and drizzle a little olive oil around the plate also.