John Myers
Contents
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Ingredients
Chestnut soup
- 400 g Chestnuts
- 3 Shallots
- 2 Garlic cloves
- 2 Carrots
- 3 Celery sticks
- 75 g Butter
- 1 Rosemary sprig
- 1 Sprig of thyme
- 1 Sage sprig
- 1 pinch Fleur de sel
- 150 ml White wine dry
- 75 ml Port white
- 375 g Cream
- 1 pinch Pepper from the grinder
- 1 splash Balsamic vinegar old
- 100 g Whipped cream
inlay
- 10 Radicchio leaves
- 1 tbsp Chopped herbs
- 2 tbsp Olive oil
- 1 pinch Salt and pepper
- 1 splash Balsamic vinegar old
- 5 Scallops
- 1 pinch Vanilla salt
Instructions
Soup
- For the soup, score the chestnuts, roast them in the oven at 200 ° C for 10-15 minutes, until the shell has burst open, then peel and roughly chop.
- Peel and finely chop the shallots and garlic. Peel and dice the carrots and celery.
- Melt the butter in a saucepan, first sweat the onions and garlic and then the vegetables with the chestnuts. Add sprigs of herbs. Season with fleur de sel.
- Deglaze with white wine and port wine. Reduce everything to half, then pour in the stock and the cream. Let the soup simmer by a third.
- Take out the herb sprigs and puree the soup with the hand blender. Season to taste with fleur de sel and pepper. Keep warm.
inlay
- For the insert, wash the radicchio leaves, pat dry and cut into fine strips. Heat 1 tablespoon of olive oil in a pan and sweat the radicchio in it. Add the herbs (chopped), season with salt, pepper and a dash of balsamic vinegar. Keep warm.
- Wash the scallops and pat dry. Heat the rest of the olive oil and fry the scallops until golden brown on both sides, about 1 to 1.5 minutes per side. Sprinkle with a little bourbon vanilla salt.
Nutrition
Serving: 100gCalories: 282kcalCarbohydrates: 16gProtein: 2gFat: 22g
