John Myers
Contents
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Ingredients
Saffron foam
- 1 Shallot
- 1 Clove of garlic
- 1 tbsp Clarified butter
- 200 ml Wormwood dry
- 300 ml Whipped cream
- 10 Saffron threads
Confit tomatoes
- 400 g Cherry tomatoes with panicle
- 3 tbsp Salt
- 3 tbsp Sugar
- 10 Sprigs of thyme
Parsley pesto
- 1 bunch Fresh smooth parsley
- 2 tbsp Lemon juice
- 300 ml Oil
- 1 pinch Salt and pepper
Parsley root risotto
- 1 Shallot
- 1 tbsp Clarified butter
- 400 g Parsley root
- 300 g Risotto rice
- 200 ml Wormwood dry
- 300 ml Fish stock
- 700 ml Poultry stock
- 50 g Butter
- 1 pinch Salt and pepper
Scallop Saltimbocca
- 5 Scallops
- 5 Sage leaves
- 200 g Serrano ham
- 1 tbsp Clarified butter
- 1 pinch Pepper
- 1 pinch Coarse salt
- 20 Saffron threads
Instructions
Saffron foam
- For the saffron foam, peel the shallot and the garlic, dice finely and sauté in a saucepan for 5 minutes with 1 tbsp clarified butter.
- Deglaze with 200 ml wormwood. Pour in the cream and fish stock and add half of the saffron threads. Simmer on low heat for 4-5 hours.
tomatoes
- For the confit tomatoes, wash the tomatoes on the panicle and cut the sides in a cross shape. Carefully place on a baking sheet and generously add salt and sugar while it is still moist.
- Spread the sprigs of thyme on the baking sheet and confit the tomatoes at 100 ° C for 4-5 hours.
Risotto
- For the risotto, peel the shallot, dice it finely and sauté it with clarified butter.
- Peel the parsley roots and cut into 1 cm cubes. Add to the saucepan and simmer for another 5 minutes over low heat. Add the rice and cook until the rice grains are translucent and the rice stops "crackling". Deglaze with 200 ml wormwood.
- Now add the hot fish and poultry stock ladle by ladle, stirring constantly with a wooden spoon, and stir the starch out of the rice. Just before the rice has reached its boiling point, stir in half of the parsley pesto and season with salt and pepper.
- When the rice is cooked, stir in the flaky butter and let the risotto rest for 10 minutes.
Scallop saltimbocca
- For the scallop saltimbocca, pat the 5 large (or 10 small) scallops dry with a kitchen towel and wrap each with a sage leaf and a strip of Serrano ham.
- Sear it with clarified butter in a hot pan for 1 minute on each side. Season with coarse salt and pepper. Then let it rest briefly on a plate.
Serving
- Before serving, briefly bring the sauce to the boil again and first puree it with a hand blender and then foam it up.
- Serve the risotto with the scallops, the confit tomatoes, the rest of the parsley pesto and the foamed saffron sauce. Garnish with the remaining saffron threads.
Nutrition
Serving: 100gCalories: 204kcalCarbohydrates: 11.2gProtein: 3.3gFat: 15.4g
