Cold scallop julienne with avocado, red caviar and truffle oil recipe
 
 
Recipe type: Appetizer
Cuisine: French Cuisine
Ingredients
  • 50 g scallop
  • 20 g cucumber
  • 20 g avocado
  • 2 g truffle oil
  • 5 g tobiko
  • 10 g red caviar
  • 3 g soy sauce
  • 5 g frisee
  • 3 g microgreen
  • 20 g jelly
  • 5 g saffron sauce
  • 2 g balsamic
Vinaigrette sauce
  • 70 g olive oil
  • 10 ml grape vinegar
  • 20 g mustard
  • Salt and pepper up to taste
Jellied seafood stock
  • 100 ml stock
  • 1 g agar-agar
Saffron sauce
  • 35 g semi-sweet wine
  • 1g saffron pollen
  • 100 g 30% cream
  • Salt and pepper up to taste
Instructions
  1. Cold scallop julienne with avocado, red caviar and truffle oil is my signature dish with elements of molecular gastronomy.
  2. Cut cucumber and avocado in thin slices, season with classical vinaigrette sauce, lay out young frisee on top and pour jellied seafood stock.
  3. The ensemble is completed with scallop julienne (thin slices), seasoned with truffle oil, soy sauce and tobiko.
  4. Decorate the dish with microgreen, red caviar, saffron sauce and balsamic.
  5. Perfectly served with Talisker 10 Years Old.
  6. Jellied seafood stock – pour ingredients in a container and cool down.
  7. Saffron sauce – bring to boil and sauce-like consistency.
Recipe by Food'n'chef at https://old.foodnchef.com/moya-borba-s-sigaretami-i-xolodnyj-zhulen-iz-grebeshka-s-avokado-krasnoj-ikroj-i-tryufelnym-maslom/