The scallops under the sea cream Roni Embargo.

2년 전
in ru

Ronny5.jpg
Ingredients.
The gel from hell:
30 grated horseradish
50 sea water (water with salt)
200 milk
6 plates of gelatin (12g)

Scallops:Rony Emborg
Fresh scallops (preferably in sinks).
salt

Cheese with horseradish taste.
8 cottage cheese
20 fresh of horseradish

Dill oil:
300 dill
600 vegetable oil

The sauce of mussels:
100 white wine
500 blue mussels
1 dill (sprig)
2 lemon thyme
20 shallots
the texture of Xanthan
water
salt

Sea cream:
250 sea water
2.5 agar textures
100 mayonnaise

For table layout:
cress salad and dill

** Technology.**
The gel from hell.

  1. Boil sea water and milk, add horseradish and let it brew for 3 minutes.
  2. Strain the milk through a sieve, add the soaked gelatin.
  3. Cover with cling film and store in a warm place until needed.

Scallops in horseradish gel.

  1. Cut the scallops into 4 parts.
  2. Salt the scallops on all sides and put in the refrigerator.
  3. Remove the salt and drain the scallops. Freeze the pieces (preferably in liquid nitrogen).
  4. Dip each piece of scallop into the horseradish gel to form a thin membrane on the surface.
  5. Place the scallops in a container before serving.
  6. After 3 hours they are ready to give.

Curd with the juice of horseradish.

  1. Rinse the cottage cheese under cold water.
  2. Squeeze. Salt.
  3. Sprinkle a drop of horseradish juice before giving.

Dill oil.

  1. Whisk the dill and butter in thermomixer to the darkening of the oil.
  2. Strain through a sieve and cool.

The sauce of mussels.

  1. Rinse the mussels under cold water.
  2. Mix mussels, thyme, white wine, shallots and boil until the wine is almost completely evaporated.
  3. Add water and cover the MIDI.
  4. Boil for 30 minutes under low heat.
  5. Strain the broth and boil until it tastes best.
  6. Add salt to the broth to taste, for every 100 gallons 0.1 g of Xanthanum and beat with a blender.
  7. Strain the sauce and refrigerate.

Sea water cream.

  1. Mix agar and sea water, boil for 2 minutes.
  2. Refrigerate until jelly forms.
  3. Beat with a blender and wipe through a sieve.
  4. Mix 75gr gel 100g mayonnaise.

For table layout:

  1. Salt the scallops in the gel, put on a plate, salt the cottage cheese and sprinkle with juice, decorate a plate with cress salad and dill sprigs. Mix the cream of mussels with dill oil and put in the center of the plate. Serve.
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