A combination that you would not easily think of:biscuits with fish. Nothing is too crazy for the Flemish chef Andy Verdonck. Read on for his recipe.
In order to come up with a tasty recipe, Andy has tried, tasted and let others taste the almond bread from Jules Destrooper with different ingredients. The end result is a tasty and surprising combination.
Ingredients
Apperitive for 4 people
• 100 grams of almond bread
• 4 large scallops
• 250 grams of Jerusalem artichoke
• 250 ml milk
• half a lemon
• pepper and salt
• nutmeg
• 50 grams of farm butter
• olive oil
• thyme for the finish
This is how you make it
Peel the Jerusalem artichokes and cook them in a pan with half milk, half water and the juice of half a lemon. Don't forget to add salt. Drain the Jerusalem artichokes and mix the Jerusalem artichokes with melted farm butter, pepper, salt and nutmeg in a blender.
Fry the scallops in a non-stick pan with olive oil. The fruits may be baked for 30 seconds on both sides and still be pink inside.
Cut the fruits in half and spread the almond bread with the Jerusalem artichoke cream and place the fruits on top. Finish with a sprig of thyme.
