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Seared Scallop with Compressed Apple and Celeriac Custard
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Seared Scallop with Compressed Apple and Celeriac Custard

1 Std. 30 Min.Für 4Nutri-Score C€€€
von @the_boujee.foodie8 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • scallops (large, roe removed, patted dry)Fisch12 Stücke
  • orange juice (freshly squeezed)Getränke120 ml
  • yuzu juice (fresh or bottled)Getränke40 ml
  • soy sauceVorräte40 ml
  • mirinVorräte20 ml
  • dashiVorräte100 ml
  • apple (green, peeled and finely diced)Obst & Gemüse2 Stücke
  • celeriac (peeled and cubed)Obst & Gemüse400 g
  • creamMilchprodukte200 ml
  • butter (for the custard and for searing)Milchprodukte60 g
  • egg yolksMilchprodukte3 Stücke
  • agar agarVorräte4 g
  • caviar (chilled)Fisch30 g
  • walnuts (toasted and crushed)Nüsse & Samen40 g
  • chives (finely chopped)Obst & Gemüse10 g
  • micro kaleObst & Gemüse20 g
  • micro radishObst & Gemüse20 g
  • yellow edible petalsObst & Gemüse10 g
  • olive oilVorräte20 ml
  • saltGewürze5 g

pro Portion

Nährwerte

406kcal

Kohlenhydrate
20 g
Eiweiß
16 g
Fett
30 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Stielkasserolle
  • Bratpfanne
  • Standmixer
  • Sieb
  • Rührschüssel
  • Souffléförmchen ×4
  • Küchenthermometer
  • vacuum sealer

Schritt für Schritt

Zubereitung

  1. Make the warm ponzu

    • Combine the orange juice, yuzu juice, soy sauce, mirin and dashi in a saucepan.
    • Warm gently over low heat and keep warm without boiling.
    Schritt 1

  2. Compress the apple salad

    • Toss the diced apple with a little yuzu juice and olive oil.
    • Vacuum seal the apple and chill to compress, then keep cold.
    Schritt 2

  3. Make the celeriac custard

    • Simmer the celeriac in the cream until completely tender.
    • Blend with the egg yolks and butter until silky, then pass through a sieve.
    • Pour into ramekins and bake in a water bath until just set.
    Schritt 3

  4. Make the yuzu and apple pearls

    • Warm the yuzu and apple juices with the agar agar and dissolve fully.
    • Drop the mixture into cold oil to form pearls, then drain and chill.
    Schritt 4

  5. Toast the walnuts

    • Toast the crushed walnuts in a dry pan until crunchy and golden.
    Schritt 5

  6. Sear the scallops

    • Season the scallops and sear in a hot pan with butter until deeply golden on one side.
    • Turn and cook briefly so the centre stays tender.
    Schritt 6

  7. Plate the dish

    • Spoon the warm celeriac custard onto each plate and pour over the warm ponzu.
    • Add the cold compressed apple salad, the scallop and a spoon of caviar.
    • Finish with the yuzu and apple pearls, toasted walnut, chive, micro kale, micro radish and edible petals.
    Schritt 7
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