Nutrition Facts
4 servings
4
Scallop Tartare with a Cream of Tubers
To enhance the flavor of the scallop, I paired it with the tuberous chervil, a root vegetable that is so rarely used yet so delicate. A wonderful combination.
Ingredients
4 Scallops
200 Chervil tuber
1 clove Garlic
1 Sichuan pepper
1 Powdered lemongrass
20 Almond milk
10 Sour cream
2 Wild mushroom powder
2 Hazelnut oil
Directions
1
Prepare the scallop tartare by cutting the scallops into small cubes of 0.5 cm. Mix them with 1 tablespoon of hazelnut oil, 1 teaspoon of wild mushroom powder, 1 teaspoon of ground Sichuan pepper, and a pinch of salt.
2
Peel the tuberous chervils, wash them, and cut them into pieces. Cook them in a saucepan with the minced garlic, 200 ml of chicken stock, 200 ml of almond milk, 1 tablespoon of lemongrass powder, and 1 tablespoon of mushroom powder. Cook for about 10 minutes. Blend with 100 ml of fresh cream. Keep warm.
3
To finish, place the scallop tartare in the center of each deep plate or bowl. Pour the hot cream at the moment of serving in front of your guests... guaranteed success.
Ingredients
Ingredients
4 Scallops
200 Chervil tuber
1 clove Garlic
1 Sichuan pepper
1 Powdered lemongrass
20 Almond milk
10 Sour cream
2 Wild mushroom powder
2 Hazelnut oil
Directions
Directions
1
Prepare the scallop tartare by cutting the scallops into small cubes of 0.5 cm. Mix them with 1 tablespoon of hazelnut oil, 1 teaspoon of wild mushroom powder, 1 teaspoon of ground Sichuan pepper, and a pinch of salt.
2
Peel the tuberous chervils, wash them, and cut them into pieces. Cook them in a saucepan with the minced garlic, 200 ml of chicken stock, 200 ml of almond milk, 1 tablespoon of lemongrass powder, and 1 tablespoon of mushroom powder. Cook for about 10 minutes. Blend with 100 ml of fresh cream. Keep warm.
3
To finish, place the scallop tartare in the center of each deep plate or bowl. Pour the hot cream at the moment of serving in front of your guests... guaranteed success.
Notes
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