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Seared Scallop with Compressed Apple and Celeriac Custard
Hoofdgerecht

Seared Scallop with Compressed Apple and Celeriac Custard

1 u 30 minVoor 4Nutri-Score C€€€
van @the_boujee.foodie8 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • scallops (large, roe removed, patted dry)Vis12 stukken
  • orange juice (freshly squeezed)Dranken120 ml
  • yuzu juice (fresh or bottled)Dranken40 ml
  • soy sauceVoorraadkast40 ml
  • mirinVoorraadkast20 ml
  • dashiVoorraadkast100 ml
  • apple (green, peeled and finely diced)Groente en fruit2 stukken
  • celeriac (peeled and cubed)Groente en fruit400 g
  • creamZuivel200 ml
  • butter (for the custard and for searing)Zuivel60 g
  • egg yolksZuivel3 stukken
  • agar agarVoorraadkast4 g
  • caviar (chilled)Vis30 g
  • walnuts (toasted and crushed)Noten en zaden40 g
  • chives (finely chopped)Groente en fruit10 g
  • micro kaleGroente en fruit20 g
  • micro radishGroente en fruit20 g
  • yellow edible petalsGroente en fruit10 g
  • olive oilVoorraadkast20 ml
  • saltKruiden en specerijen5 g

per portie

Voedingswaarden

406kcal

Koolhydraten
20 g
Eiwitten
16 g
Vetten
30 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Steelpan
  • Koekenpan
  • Blender
  • Zeef
  • Mengkom
  • Ramekin ×4
  • Keukenthermometer
  • vacuum sealer

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Toast the walnuts

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