Scallops with Black Pudding and Potato, Celery and Apple Mash

Name: Scallops with Black Pudding and Potato, Celery and Apple Mash
Cuisine: Estonian
Ingredients: 400 g/14 oz good-quality, soft black pudding (blood sausage), chopped; 400 g/14 oz good-quality, soft black pudding (blood sausage), chopped; extra virgin olive oil, for greasing; 12 large scallops; salt and ground black pepper; salt and ground black pepper; chopped fresh chervil, to garnish; juice of 1 lemon, to serve; 4-5 celery sticks, chopped into small pieces; 400 g/14 oz potatoes, peeled and diced; 1 large cooking apple, peeled and diced; a pinch of freshly grated nutmeg; knob (pat) of butter (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

This recipe is a modern twist on a classic Estonian recipe using sweet and delicate scallops, topped with black pudding and nestled on a sweet-savoury mash. Estonians love black pudding and the flavour combinations used here contrast well. The dish is light, yet packed with unexpected flavours.

Ingredients

400 g/14 oz good-quality, soft black pudding (blood sausage), chopped
extra virgin olive oil, for greasing

Method

To make the mash, put the celery, potato and apple in a pan and cover with water. Bring to the boil and cook until soft. Drain and mash, or pass through a potato ricer. Season, and add a touch of nutmeg and some butter. You need a firm mash so that it will stay in shape when serving. Keep warm.

Per portion Energy 457kcal/1916kJ; Protein 26.8g; Carbohydrate 38.5g, of which sugars 5.2g; Fat 22.8g, of which saturates 8.9g; Cholesterol 97mg; Calcium 161mg; Fibre 2.2g; Sodium 1087mg.