John Myers
Contents
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Ingredients
Cress foam
- 150 ml Sour cream
- 150 ml Sour cream
- 2 tbsp Wine vinegar
- 1 tbsp Olive oil
- 2 Shallots
- 1 tsp Lemon zest
- Salt and pepper
- 1 tsp Sugar
- Rosemary
- Thyme
- Garlic
- 1 tbsp Butter
- 1 Onion
- 1 Lemon
- 10 Scallops
- 1 tsp Olive oil
- 1 Shallot
- 50 ml Noilly Prat
- 50 ml White wine dry
- 50 ml Cream
- 50 ml Vegetable broth
- 1 tbsp Butter
- Salt and pepper
- Coriander grains
Instructions
- Peel the cucumber and shape it into spaghetti. Let stand for about half an hour to drain. Then pour off the liquid.
- Dice the shallots, mix the cream, sour cream, vinegar, oil, sugar, salt, pepper and lemon zest in a bowl. Put the resulting sauce in a saucepan and heat it at low temperature.
- Wash the scallops and pat dry. Season with salt and pepper and fry on both sides in a pan with butter and remove from the heat. Now add the herbs, onion, garlic and lemon to the pan and use them to perfume the mussels (pour the butter over them).
Cress foam
- Heat the olive oil in a saucepan, add the butter and shallots and sauté.
- Deglaze with Noilly Prat and let it reduce. Add white wine and let it reduce as well, deglaze everything with vegetable stock.
- Remove the saucepan from the hob and add the cream, allow to thicken. Season to taste with salt, pepper and coriander (crushed). Add the cress.
- Finely puree the mixture with a blender and brush through a fine-meshed kitchen sieve. Mix the mixture together before serving.
Nutrition
Serving: 100gCalories: 261kcalCarbohydrates: 4.3gProtein: 1.5gFat: 25.3g
