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Scallops and smashed potatoes with seaweed butter
Scallops and smashed potatoes with seaweed butter
Ingrédients
- For 4 persons :
- Elements of smashed potatoes :
- 20 small potatoes
- 75g butter
- 1 teaspoon of seaweed flakes
- 1 lemon
- 1 lemon Caviar
- Elements of the rose window of St James :
- 12 scallops
- 2 sheets of NORI seaweed
- 30g of butter
- Elements of the Ribot milk emulsion :
- 2dl fish stock
- 2dl of Ribot milk
- 2dl UHT cream
- A few fennel seeds
- Miscellaneous: Olive oil, fleur de sel, ground pepper, herring eggs, chives, coarse salt.
Présentation
- 1Cook the potatoes in salted water. Drain and arrange in 4 circles on a baking dish or baking sheet. Use a fork to break up the potatoes. Drizzle with olive oil. Place in a preheated oven at 240C° on grill setting. Bake until the top is well browned.
- 2Cut 4 discs out of the Nori sheets with scissors. Slice the scallops and arrange them in a corolla on the seaweed leaves.
- 3Combine the fish stock, Ribot milk, UHT cream and fennel seeds in a pan. Heat the whole mixture. Cover and leave to infuse for 30 minutes. Chinoiser, reheat the sauce then, using a hand blender, emulsify it. Set aside.
- 4Place the scallop discs on the smashed potatoes. Brush the scallops with melted butter. Place in the oven for about 3 minutes. Remove and season with fleur de sel and freshly ground pepper.
- 5SERVING: Pour the emulsion onto the bottom of a hot plate. Place a smashed potato of scallops on top. Finish with a small quenelle of herring roe and chopped chives. The herring roe can be replaced by lump roe or salmon roe. Enjoy!
To accompany your dish, your wine merchant suggests the Château du Coing de Saint Fiacre " Comte de Saint-Hubert Vieilles Vignes " AOP Muscadet Sèvre et Maine 2018. The terroir brings finesse and elegance. The grapefruit and flinty mineral aromas of this Muscadet will echo the iodine flavours of this dish. Its round and fatty sides will bring a nice balance to this ensemble.
