John Myers
Contents
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Ingredients
Puttes and scallops
- 5 slice Blood sausage
- 20 ml Olive oil
- 10 Scallops
- 4 sheet Brick dough
- 1 pinch Salt
- 1 pinch Pepper
Mango chutney
- 4 Flight mango
- 1 Onion
- 1 tbsp Walnut oil
- 1 pinch Salt
- 1 pinch Pepper
- 100 ml Rose wine
- 1 pinch Chili Sauce (Sambal Oelek)
- 1 tbsp Balsamic vinegar old
Instructions
Oecher puttes and scallops
- For the Oecher puttes and scallops, fry the puttes in olive oil on both sides for 2 minutes in a hot pan.
- Likewise, fry the scallops for 2-3 minutes, depending on their size, season with salt and pepper. Let both cool down a little (about 10 minutes).
Mango chutney
- For the mango chutney, peel and core the mangoes and cut into large cubes (approx. 0.7 cm). Also peel the onion and cut into fine cubes (approx. 0.2 cm).
- Sauté the onion and mango cubes in walnut oil in the pan and season. After about 5 minutes, deglaze with the wine. Let simmer for another 5 minutes.
- Puree half of the mixture with the hand blender. Then fold in the sambal olek and old balsamic vinegar.
Nutrition
Serving: 100gCalories: 294kcalCarbohydrates: 6.6gProtein: 9.4gFat: 23.3g
