John Myers
Scallop with Fennel Foam
The perfect scallop with fennel foam recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion
- 2 Pc. Fennel bulbs
- 0,5 tsp Aniseed
- 0,5 tsp Fennel seeds
- 2 tbsp Butter
- 50 ml Pernod
- 50 ml White wine
- 400 ml Fish stock
- 150 ml Cream
- Salt and pepper
- 2 Pc. Oranges
- 1 tsp Honey
- 8 tbsp Olive oil
- Pink pepper
- Peel the onion and dice finely. Clean and chop the fennel and set aside the fennel greens for garnish. Sauté the onion and fennel pieces together with the anise and fennel seeds in the butter until translucent. Deglaze with Pernod and wine, pour on the fish stock and cook for about 10 minutes. Add the cream and cook for another 5 minutes.
- Puree the fennel mix in the liquid and pass through a fine sieve. Season to taste with salt and pepper. Peel the oranges and remove the white skin. Cut out the fruit fillets between the separating membranes. Marinate the orange fillets with salt, pepper, honey and 4 tablespoons of olive oil.
- Then pat the scallops dry and season with salt and pepper. Heat the rest of the oil and fry the mussels in it for approx. 2 minutes on each side.
- Arrange the mussels on the marinated oranges. Heat the fennel sauce, mix it with the hand blender until frothy and pour over it. Decorate with fennel green and pink berries.
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