John Myers
Contents
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Ingredients
- 2 Pc. Parsley root
- 2 Pc. Onions
- 2 Pc. Garlic cloves
- 3,5 tbsp Butter
- 2 tbsp Flour
- 2 tsp Rice vinegar
- 1 l Poultry stock
- 3 cups Cream
- Salt
- Pepper White
- 3 Handful Fresh spinach
- Mace spice
- 2 tbsp Olive oil
- 5 Pc. Scallops
- Hawaiian salt black
- 250 ml Rapeseed oil
Instructions
- Cut the onions into small cubes and sauté in butter. Dust with flour and deglaze with the stock and vinegar. Add the finely diced parsley root and the garlic. Let it cook for 30-40 minutes.
- In the meantime, blanch two handfuls of spinach. After blanching, mix with cream, salt and white pepper.
- Put 3,250 ml of rapeseed oil in a saucepan to fry. Fry a handful of spinach and drain on paper towels. Salt the fried spinach.
- Puree the soup and season with salt, pepper and mace. Pass half through a fine sieve for consistency. Then mix again. Pour on the cream and mix until foamy. After mixing, bring to the boil again.
- Sear the scallops on both sides in butter for 1 minute. Season to taste with salt and pepper and drain on paper towels.
- Arrange everything and season again with black salt.
Nutrition
Serving: 100gCalories: 283kcalCarbohydrates: 2.9gProtein: 3.8gFat: 28.9g
