Pages

January 11, 2012

Scallop on buckwheat purée, marinated citrus salad, vanilla-long pepper whipped blood orange jelly and baked lemon sabayon

Among beets my new favourite ingredient is buckwheat. I am really getting obsessed with it, and frankly I can not tell you why. So far they made it into spicy buns and a "risotto", that is going to be published tomorrow. It's been a month that the idea of this starter came on my mind, but the details just did not want to get clear. I had the buckwheat puree on my mind as the first element, then the citrus part came together. After I decided which fruit in which consistency is going to be presented on the plate, I only had to decide for the spices. Finally, I took lemons and baked them in the oven, that way they got mild, but somehow also a tiny bit bitter. This went very well with the slightly sweet and fragant vanilla-pepper flavoured beaten blood orange jelly. The marinated citrus salad just brought the missing freshness to the dish. And the buckwheat, well it is hidden in the background but it keeps the whole dish together.




Ingredients:
3 scallops per person
buckwheat flour
olive oil
butter
salt, pepper
50 g buckwheat
1 teaspoon butter
250-300 ml chicken stock + 30-50 ml when making the puree
1 shallot
1 celery stalk
1 tablespoon crème fraîche
salt, pepper
100 ml blood orange juice
50 ml simple syrup
4 sheets gelatine
1/4 pod vanilla
1 long pepper
2 lemons
50 ml fish stock
1 egg yolk
salt, pepper



Preheat the oven to 180°C and bake lemons for 15-20 minutes. Sautee diced onion and celery stalk in butter, add buckwheat and pour stock on it. Cook over medium heat until soft. Puree in a mixer with butter and
crème fraîche, season with salt and pepper. If the consistency is too thick and some more stock and puree again. For the blood orange gelatine bring juice and simple syrup with vanilla and long pepper to the boil. Remove from the heat and dissolve the previously soaked gelatine. Let it cool and chill until set. Before serving whisk it up. For the sabayon mix together the fish stock, 50 ml baked lemon juice and an egg yolk and beat it over steam until foamy, season. For the marinated citrus fruits I used blood oranges and two different types of grapfruit and flavoured it with olive oil and sherry vinegar. Dust scallops with flour and sear in butter-olive oil mixture, season.


4 comments:

Rosa's Yummy Yums said...

Gorgeous! Those flavors pair wonderfully well together. I love that picture of the grapefruits.

Cheers,

Rosa

beti said...

it is such a beautiful presentation!

chriesi said...

thank you girls! :)

jen laceda said...

HOw awesome is this dish?!? So professional!

Related Posts with Thumbnails