250ml/9fl oz water
200ml/7fl oz full-fat milk
½ tsp sea salt
100g/3½oz quick-cook polenta
50g/2oz grated hard cheese, such as Twineham Grange or parmesan, grated
50g/2oz Sussex Charmer cheese, or similar hard cheese, such as Cheddar, grated
50g/2oz creamy goats' cheese, such as chèvre, grated
freshly ground black pepper, to taste
2 tbsp olive oil
For the lemon-infused olive oil (optional), grind the lemon zest to a paste in a mortar and pestle. Add 50ml/2fl oz of the extra virgin olive oil and mix with the lemon zest until well combined. Transfer to a sealable jar or container and add the remaining 500ml/17fl oz of oil. Set aside to infuse for at least four days. (The oil can be kept for up to six months and used on salads or in other recipes.) Alternatively, lemon-infused oil is available at most large supermarkets.
Preheat the oven to 200C/400F/Gas 6.
For the polenta, bring the water, milk and salt to a simmer in a pan over a medium heat. Add the polenta and stir continuously until it has absorbed all of the water and comes away cleanly from the sides of the pan. (If the mixture is too thick, add a little more milk.)
Stir in the butter and grated cheeses and season, to taste, with freshly ground black pepper.
Line a baking tray with greaseproof paper. Spread the polenta onto the lined baking tray into an even layer. Set aside to cool, then chill in the fridge for 20-30 minutes, or until set.
Remove the chilled polenta from the fridge and cut discs from it using a 7.5cm/3in chefs' ring.
Heat the oil in a frying pan over a medium to high heat. Add the polenta discs, in batches, and fry for 2-3 minutes on each side, or until golden-brown on both sides and heated through. Set aside and keep warm. Repeat the process with the remaining batches of polenta discs.
For the roasted tomatoes, place the tomatoes, cut-sides facing upwards, onto a baking tray. Drizzle over the olive oil and balsamic vinegar and season, to taste, with the salt and freshly ground black pepper. Transfer to the oven and roast for 8 -10 minutes.
For the sauce, melt the butter in a large frying pan over a medium heat. Add the shallots and fry for 3-4 minutes, or until softened. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
Pour the sparkling wine into the pan bring to a simmer, scraping any browned bits up from the bottom of the pan using a wooden spoon. Continue to simmer until the volume of liquid has reduced by half.
Strain the mixture into a clean pan, then add the fish stock and return the mixture to a simmer. Continue to simmer the mixture until the volume of liquid has reduced by half again and the sauce has thickened.
Whisk in the Dijon mustard, double cream and chopped parsley until well combined.
For the apple and sage leaves, arrange the sliced apple rings onto a clean work surface. Drizzle over the lemon juice.
Heat half of the oil in a non-reactive frying pan over a medium heat, add the apple slices and fry for 1-2 minutes on each side, or until softened.
Add the butter and continue to fry the apple slices until deep golden-brown on both sides.
Meanwhile, heat the remaining vegetable oil in a separate frying pan over a high heat. When the oil is smoking, add the leaves and fry for 20-30 seconds, or until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
For the black pudding, heat the oil in a non-stick frying pan over a medium heat. Add the slices of black pudding, in batches if necessary, and fry for 1-2 minutes on each side, or until crisp and golden-brown on both sides. Remove from the pan, set aside and keep warm.
For the scallops, sprinkle the scallops with the dried roe (if using) and season, to taste, with salt and freshly ground black pepper. Drizzle over the olive oil.
Heat a griddle pan over a medium to high heat, add the scallops and grill for 1-2 minutes on each side, or until just cooked through. Remove from the pan and set aside.
To serve, arrange three fried apple rings into the centre of each of four serving plates. Place one slice of black pudding on top of each and balance a scallop on top of the slices of black pudding. Drizzle over the sauce. Spoon the three-cheese polenta alongside and top with a few deep-fried sage leaves. Garnish each plate with three of the roasted cherry tomatoes and drizzle over the lemon-infused oil, if using.
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