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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 h 30 minPara 4Nutri-Score C€€€
de @the_boujee.foodie8 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • scallops (large, roe removed, patted dry)Pescado12 piezas
  • orange juice (freshly squeezed)Bebidas120 ml
  • yuzu juice (fresh or bottled)Bebidas40 ml
  • soy sauceDespensa40 ml
  • mirinDespensa20 ml
  • dashiDespensa100 ml
  • apple (green, peeled and finely diced)Frutas y verduras2 piezas
  • celeriac (peeled and cubed)Frutas y verduras400 g
  • creamLácteos200 ml
  • butter (for the custard and for searing)Lácteos60 g
  • egg yolksLácteos3 piezas
  • agar agarDespensa4 g
  • caviar (chilled)Pescado30 g
  • walnuts (toasted and crushed)Frutos secos y semillas40 g
  • chives (finely chopped)Frutas y verduras10 g
  • micro kaleFrutas y verduras20 g
  • micro radishFrutas y verduras20 g
  • yellow edible petalsFrutas y verduras10 g
  • olive oilDespensa20 ml
  • saltEspecias5 g

por ración

Nutrición

406kcal

Carbohidratos
20 g
Proteínas
16 g
Grasas
30 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Sartén
  • Batidora de vaso
  • Tamiz
  • Bol
  • Ramequín ×4
  • Termómetro de cocina
  • vacuum sealer

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 4

  5. Toast the walnuts

    • Toast the crushed walnuts in a dry pan until crunchy and golden.
    Paso 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.
    Paso 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.
    Paso 7
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