Peel 125g Jeruzalem artichokes, cut into even pieces and boil in 1/2 dl milk and 1/2 dl double cream. Drain (keep some of the liquid). Mash with 5g butter, season with salt, pepper, nutmeg and curcuma.
Shave 1/2 artichoke (unpeeled) into thin slices and deep-fry crispy in 160°C oil. Season with sea salt
Slice 1/2 shallot finely and sweat in butter, Add a sprig of thyme and deglaze with 1/2 dl red wine and 1 dl jus de veau. Season with salt and reduce till 1/3 is left.
Put through a sieve, add 1/2tbsp cream and whisk, one at the time, 50g cubes of ice cold butter to make the sauce
Panfry the scallops, 1 min per side and season with sea salt
Serve as shown
(Here the recipe from Njam in Flemish)
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