Pan Fried Scallops with Celeriac Purée and Truffle Vinaigrette
Preparation info
Difficulty
Complex
Serves
4
Appears in
The Chef Book
Published 2015
Ingredients
12 - Olive oil
- Mixed salad
- Chives, chopped
Celeriac Purée
15 g 15 g - Salt and pepper
25 g 150 ml 150 ml 150 ml 200 g 25 g 150 ml 150 ml 150 ml 200 g 25 g Pinch
Soy and Truffle Vinaigrette
25 g 130 ml - Salt and pepper
50 g 2 sprigs 10 ml 20 ml 25 g 5 ml
French Vinaigrette
300 ml 100 ml - Salt and pepper
Sprig - Clove of garlic
Deep Fried Celeriac Straw
4 16 slices 8
Method
Celeriac Purée
- In a saucepan sweat the onions, celery and salt with the butter, add the milk, chicken stock and water then the celeriac and pepper. Bring to the boil and reduce to a simmer. Cook for 30 minutes and then allow to cool.
- Drain through a colander and then place into a Robot Coupe (food processor) and blend until fine. Remove from the Robot Coupe and then place into a blender and blend to a very fine purée.
- Add the veal glace and bring to the boil, place into a blender and blend to a fine purée.
- Warm
100 ml
Soy and Truffle Vinaigrette
- Sweat the shallots in
30 ml - Add the mushrooms and thyme and sweat for a further 2 minutes. Add the soy sauce and reduce to nothing, then add the truffle juice and reduce by half.
French Vinaigrette
Mix all together in a bottle and shake before using.
To Serve
- Pan fry the scallops in a non-stick pan in olive oil.
- Dress some celeriac purée onto the plate, then some soy vinaigrette.
- Now place 3 scallops and 2½ celeriac fondants onto the plate. Top with the salad flowers and chives dressed in French vinaigrette then add the truffle slices and celeriac straw.
© 2015 All rights reserved. Published by Chef Media.