John Myers
Contents
show
Ingredients
- 1 Onion
- 1 Clove of garlic
- 2 tbsp Butter
- 400 g Leek
- 550 g Potatoes
- 1 Apple
- 1 tsp Coriander root
- 0,5 Red chilli
- 1 tsp Grated ginger
- 1 tsp Coriander seeds
- 1 tsp Cumin
- 500 ml Vegetable stock
- 1 can Coconut milk
- 1 pinch Ground cumin
- 1 pinch Mace
- 1 pinch Salt
- 1 pinch Curry
- 1 splash Tabasco
Scallop skewers
- 10 Scallops
- 1 shot Lemon juice
- 1 pinch Salt and pepper
- 5 Lemongrass sticks
- 1 tbsp Clarified butter
Instructions
Vichyssoise
- For the Vichyssoise, peel and finely dice the onion and garlic. Put the onion and garlic cubes in butter until they are translucent.
- Clean the leek and cut into rings. Peel and dice the potatoes and apples. Turn the leek rings, potato and apple cubes and coriander roots in them and sauté briefly. Core and finely dice the chilli pepper. Add the chilli cubes, grated ginger, coriander and cumin seeds and turn.
- Add the stock and cook everything. Add half the amount of coconut milk, puree the soup and strain through a fine sieve - bring to the boil and mix with the rest of the coconut milk.
- Season the whole thing with the spices. Scatter fresh coriander on top before serving.
Scallops
- Score the scallops in a diamond shape and let them steep in lemon juice for about 10 minutes. Put on halved lemongrass skewers. Salt and pepper both sides. Fry in hot clarified butter for about 1 minute on each side. Serve with the Vichyssoise.
Nutrition
Serving: 100gCalories: 96kcalCarbohydrates: 7.7gProtein: 2.2gFat: 6.2g
