John Myers
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Scallop with Fennel Vegetables on Paprika Mirror
The perfect scallop with fennel vegetables on paprika mirror recipe with a picture and simple step-by-step instructions.
Bell pepper mirror:
- 3 Pc. Red peppers
- 20 g Butter
- Cream
- 1 Pc. Clove of garlic
- Salt
- Pepper
- Sugar
- Fennel:
- 1 tbsp Butter
- 2 Pc. Fennel bulbs
- 4 cl Pernod
- 1 dl Orange juice
- Salt
- Pepper
Scallops:
- 5 Pc. Scallops
- 2 Pc. Orange fillet
Bell pepper mirror:
- Roughly cut the cleaned peppers, sauté in butter with garlic, pour over cream, season and cook covered until soft.
- Then pour the cream into a separate saucepan, puree the paprika, add the cream as needed and pass through a sieve.
Fennel:
- Heat the butter, briefly toss the finely grated fennel in the butter, deglaze with Pernod. Then deglaze with orange juice and season. If necessary, fold in cold butter flakes.
Scallops:
- Briefly fry the mussels in a hot pan with a little olive oil, sprinkle with fleur de sel.
- To serve, drape the orange fillets on the paprika mirror.
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