北海道扇贝牛油酱配菊芋

材料

北海道扇贝(刺身级)200克
橄榄油20毫升
菊芋300克
牛油100克
白葡萄酒50毫升
柠檬汁30毫升
干海带10克
蛋黄1个

做法

  1. 把200克菊芋去皮,切丁,泡在水中避免氧化。
  2. 加热压力锅。加入10毫升橄榄油和10克牛油,加入菊芋丁炒香至浅棕色,加入蔬菜高汤或水,以刚刚没过菊芋丁为准。用少量盐调味后盖上锅盖加压,用1级压力煮10分钟后释放压力,打开盖子时要小心。把煮好的菊芋丁搅打成柔滑的泥状,放置待用。
  3. 用剩下的菊芋做薯片:用切片机切成薄片,然后用加热至180-190°C的葡萄籽油炸至金黄。
  4. 在小锅中融化牛油至金色的澄清状态。于此同时,把蛋黄放进双层锅,加入白葡萄酒,隔水加热并搅拌,慢慢加入澄清牛油,继续不断搅拌直到混合物变成均匀的酱汁,放置待用。
  5. 在平底锅中用大火香煎北海道扇贝,每面约45-60秒,外皮微脆但中间仍然保持生的状态,盛盘。
  6. 在盘子中添上温热的菊芋奶油,放上菊芋片以及少许烤菊芋和腌菊芋(可选),最后缀以牛油酱、莳萝油、莳萝叶即可。

Hokkaido Scallops, Sunchoke, Brown Butter Sabayon

Method

  1. Peel 200g of sunchokes, dice and keep in water to avoid oxidization.
  2. Heat up pressure cooker. Add 10ml olive oil and 10g butter, roast sunchokes dices till light brown. Add a vegetable stock or water to barely cover sunchokes. Season with small amount of salt, set under pressure. Cook at level 1 for 10min. Release the pressure and carefully open the lid. Blend to make a smooth puree. Set aside.
  3. With the remaining artichoke, make chips. Cut thinly on a mandolin and fry them at 180-190°C in grapeseed oil.
  4. Melt butter in a small pot, clarify butter to create a beurre noisette. Meanwhile add egg yolk in a double boiler, add white wine. Whisk and slowly add in beurre noisette. Constantly whisk to make sure it becomes a homogeneous sauce. Set aside.
  5. Pan sear Hokkaido scallops on high heat in a frying pan. 45-60s on each side. The center of scallop should stay raw. Place in a plate.
  6. Add warm sunchoke crème to the plate, add sunchoke chips as well some roasted sunchokes and pickled ones (optional), finish with brown butter sabayon, dill oil, dill leaves.
食谱提供
Chef Stephan Zoisl / WMF

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