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Seared Scallop with Compressed Apple and Celeriac Custard
Danie główne

Seared Scallop with Compressed Apple and Celeriac Custard

1 godz. 30 minPorcje: 4Nutri-Score C€€€
od @the_boujee.foodie8 importówugotowano 0 razy
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Składniki

4 osoby
  • scallops (large, roe removed, patted dry)Ryby12 kawałki
  • orange juice (freshly squeezed)Napoje120 ml
  • yuzu juice (fresh or bottled)Napoje40 ml
  • soy sauceSpiżarnia40 ml
  • mirinSpiżarnia20 ml
  • dashiSpiżarnia100 ml
  • apple (green, peeled and finely diced)Warzywa i owoce2 kawałki
  • celeriac (peeled and cubed)Warzywa i owoce400 g
  • creamNabiał200 ml
  • butter (for the custard and for searing)Nabiał60 g
  • egg yolksNabiał3 kawałki
  • agar agarSpiżarnia4 g
  • caviar (chilled)Ryby30 g
  • walnuts (toasted and crushed)Orzechy i nasiona40 g
  • chives (finely chopped)Warzywa i owoce10 g
  • micro kaleWarzywa i owoce20 g
  • micro radishWarzywa i owoce20 g
  • yellow edible petalsWarzywa i owoce10 g
  • olive oilSpiżarnia20 ml
  • saltPrzyprawy5 g

na porcję

Wartości odżywcze

406kcal

Węglowodany
20 g
Białko
16 g
Tłuszcz
30 g
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Przybory

  • Rondel
  • Patelnia
  • Blender kielichowy
  • Sito
  • Miska
  • Kokilka ×4
  • Termometr kuchenny
  • vacuum sealer

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 4

  5. Toast the walnuts

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