John Myers
Scallop on Their Own Tartare, Jerusalem Artichoke Cream, Passion Fruit Vinaigrette
The perfect scallop on their own tartare, jerusalem artichoke cream, passion fruit vinaigrette recipe with a picture and simple step-by-step instructions.
- Marigold oil
- 8 piece Scallops
- 2 piece Fresh passion fruit
- 250 g Jerusalem artichoke fresh
- Mustard
- Salt
- 200 ml Cream
- 1 piece Shallot
- 1 Sting Butter
- We buy ‘Orange Gem’ spice tagetes online or from a nursery, we sow them and grow them. The flowers taste of mandarin, the leaves incredibly intense and spicy. We may use the flowers for decoration if we don’t nibble on them beforehand. Remove the leaves, puree with 0.3l of oil, let steep at 60 ° C for one hour, then let ripen in the refrigerator. We can do that 4-6 months in advance. Pass through a microfilter before use.
- Release mussels, store in five percent saline solution for 20 minutes. Finely dice half of the scallops. Halve the passion fruit and squeeze out the juice.
- Make a vinaigrette from passion fruit juice, marigold oil, possibly a little mustard.
- Peel and chop the topinambur. Finely dice shallot, sauté in butter with Jerusalem artichoke, pour in cream, cook until soft and puree.
- Fry the other half of the mussels in a little butter à point
Facebook Comments