Hand-dived scallops with a celeriac and truffle purée - Daniel Clifford
These hand-dived scallops are much more environmentally friendly than the dredged. The truffle is expensive so use as much or as little (or none) as you can afford
Ingredients:
8 extra large hand-dived scallops
sea salt
olive oil
lemon juice to taste
375g celeriac
500ml milk
500ml water
150ml double cream
salt
lemon juice to taste
1 black truffle
white truffle oil to taste
500ml fresh apple juice
salt
sugar to taste
10g agar agar
200ml apple juice
salt
sugar to taste
1/2 apple
Method:
1. To make the apple jelly, season the apple juice with salt and sugar and bring to the boil, stirring occasionally
2. Add the agar agar and mix quickly. Strain the apple juice through a muslin cloth and leave to set for 6 hours
3. Place the peeled and chopped celeriac in a pan and pour in the milk and water until it's covered. Boil for about 30 minutes until soft
4. Bring the double cream to the boil. Drain the liquid from the celeriac and blend with the boiled double cream until smooth
5. Season the purée with salt and lemon juice to taste and mix in the chopped truffle and truffle oil
6. For the apple caramel, reduce the apple juice by two thirds until it starts to take on a deep caramel colour and has become a light syrup consistency
7. When the jelly is set, dice into small cubes ready to serve
8. Preheat the oven to 200°C/Gas mark 6. Season the scallops with salt and add a little olive oil. In a hot ovenproof pan, add the scallops and cook on one side until golden. This will take about 30 seconds
9. Turn the scallops over and place the pan in the oven for 1 minute. Take them out and sprinkle with sea salt and a squeeze of lemon juice
10. To serve, place the scallops on top of the purée with the apple caramel drizzled over and the apple jelly cubes on top
This recipe is from the Great British Chefs app - available from the App Store http://itunes.apple.com/gb/app/id448852000?mt=8.
Check out www.greatbritishchefs.com for more amazing recipes.
© Great British Chefs
These hand-dived scallops are much more environmentally friendly than the dredged. The truffle is expensive so use as much or as little (or none) as you can afford
Ingredients:
8 extra large hand-dived scallops
sea salt
olive oil
lemon juice to taste
375g celeriac
500ml milk
500ml water
150ml double cream
salt
lemon juice to taste
1 black truffle
white truffle oil to taste
500ml fresh apple juice
salt
sugar to taste
10g agar agar
200ml apple juice
salt
sugar to taste
1/2 apple
Method:
1. To make the apple jelly, season the apple juice with salt and sugar and bring to the boil, stirring occasionally
2. Add the agar agar and mix quickly. Strain the apple juice through a muslin cloth and leave to set for 6 hours
3. Place the peeled and chopped celeriac in a pan and pour in the milk and water until it's covered. Boil for about 30 minutes until soft
4. Bring the double cream to the boil. Drain the liquid from the celeriac and blend with the boiled double cream until smooth
5. Season the purée with salt and lemon juice to taste and mix in the chopped truffle and truffle oil
6. For the apple caramel, reduce the apple juice by two thirds until it starts to take on a deep caramel colour and has become a light syrup consistency
7. When the jelly is set, dice into small cubes ready to serve
8. Preheat the oven to 200°C/Gas mark 6. Season the scallops with salt and add a little olive oil. In a hot ovenproof pan, add the scallops and cook on one side until golden. This will take about 30 seconds
9. Turn the scallops over and place the pan in the oven for 1 minute. Take them out and sprinkle with sea salt and a squeeze of lemon juice
10. To serve, place the scallops on top of the purée with the apple caramel drizzled over and the apple jelly cubes on top
This recipe is from the Great British Chefs app - available from the App Store http://itunes.apple.com/gb/app/id448852000?mt=8.
Check out www.greatbritishchefs.com for more amazing recipes.
© Great British Chefs
No comments:
Post a Comment