Family Best Time >> Food

Scallop zephyr with tender carrots, sea urchin coral velouté


Ingredients:
  • Scallops
    20
  • cod or other white fish
    200 g
  • thick fresh cream
    10 cl
  • egg whites
    2
  • carrots
    200 g
  • peeled and finely chopped shallot
    1
  • dry white wine
    10 cl
  • diced tomatoes
    150 g
  • Neptune gel (sea urchin coral)
    20 g
  • whipping cream
    5 cl
  • Scallop fumet
  • chives
  • salt, ground pepper


Preparation:


    [usr 3 ]

    Trim the scallops, set aside

    Peel the carrot and onion, cut the chives into sticks

    Mix the flesh of the scallops and the flesh of the fish, pass through a sieve, incorporate the egg whites

    Add the cream, salt and ground pepper, set aside

    Peel and cut the carrots into rings, cook in salted boiling water, drain, cool, mix, incorporate into the mousse

    Sauce: Sweat the shallot in butter without colouring, deglaze with white wine, reduce and add the stock of scallops that you have prepared, reduce by 1/3, then cream (flower), reduce again until good consistency, add the sea ​​urchin coral at the last moment, adjust the seasoning.

    Arrange the scallop mousse in buttered ramekins and covered with buttered tin foil in a bain-marie in the oven for 10 to 15 minutes.

    Unmold while still hot in the center of a hot plate, surround with a bead of sauce, garnish with chive sticks and diced tomato.

    A creation of chef Hubert