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Cold Smoked Scallops With Celeriac-Potato Puree, Shrimp Fumet and Tomatoes Infused With Tarragon Oil |
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CELERIAC PUREE
210 g Idaho potatoes255 g celeriac, a l'anglaise 50 mL cream 10 g butter, cold and cut into small cubes 1 carrot, sliced vertically on a mandoline, 2mm thick salt
TOMATOES
16 cherry tomatoes (red or yellow), emonder50 mL B.R. Cohn or other high-quality extra virgin olive oil 1/2 bunch tarragon, hacher salt and pepper
GARNISH
1/2 bunch chives, cut into 4 cm pieces1 fennel bulb, emincer 20 g Wondra flour 20 g celery, julienne 1 cob of corn, roasted 30 g haricot verts, frenched into 6 cm pieces, cooked a l'anglaise 10 g ginger, brunoise pea shoots 6 fresh chives salt and pepper
VINAIGRETTE
20 mL extra virgin olive oil5 g mustard 7 mL rice wine vinegar 1 shallots salt and pepper
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The mis en place for this dish takes time, but the cooking and
plating are very simple. The flavors are quite varied but work well
together. The sweetness of the scallops pairs well with the acidity
of the tomato, while the subtle flavoring of the celeriac and fennel
add a bit of complexity.
Celeriac-Potato Puree
Procedure
Plating
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