Pan Fried Scallops and Mini Gardens on Focaccia Bread with Black Garlic Emulsion

December, 17/2017 - 09:00

This week, French chef Philippe presents to you a nutritious and tasty dish made from scallops. Enjoy!

Pan Fried Scallops
Viet Nam News

with chef Kevin Philippe from Millenium Café des Arts Hanoi

This week, French chef Philippe presents you a nutritious and tasty dish made from scallops. Enjoy!

Ingredients: serves 5

3 scallops without coral

7 cloves black garlic

2g lecithin (emulsifier)

To make the focaccia:

400g flour                    

7g yeast            

Salt to taste

35cl warm water                   

10cl olive oil                    

180g black olives

For garnish:

2 radishes            

2 zucchinis            

20 asparagus             

5 mushrooms            

1 red onion        

10 baby carrots            

5 cherry tomatoes                 

5 baby corns          

5 black olives        

3 eggplants

To make the fish broth:

1kg fish bones               

1 carrot             

1 onion               

Thyme and bay leaves to taste

 2 mushrooms           

100cl white wine

chef Phillip

Method:

- Preheat the oven to 230°C.

- Start with the focaccia; in a bowl mix the flour, the yeast and a pinch of salt using a wooden spoon. Then add the water and mix again, finish by adding olive oil and black olives. Cover it with a cloth, let it sit for 30 minutes in a warm place.                                                                               

- During this time, prepare the fish broth; rinse the fish bones and coarsely chop the aromatic filling. Start by gently cooking the fish bones with olive oil then add the filling; cook for 3 to 4min and deglaze with the white wine, add water to cover everything.                                                                     

- The broth has to be cooked at a low heat for 10 to 15min, the liquid should not boil. Once the broth is ready, gently filter it to obtain a clear broth.

- Prepare a high-rimmed oven dish lined with baking paper for the focaccia. Put the dough in the oven dish and let it sit for one hour and a half in a warm place.

- Prepare the mini garden; cook the baby carrots, asparagus, mushrooms and baby corns. Finely slice the zucchinis lengthwise and fry. Chop the onion, tomatoes, black olives and radishes.

- Cook the focaccia in the oven at 230°C for 10 to 15min.

- Once the focaccia is cooked, slice pieces that are about 2cm wide, spread some “caviar d’aubergines” (eggplant caviar) and arrange the vegetables however you desire.

- Finally prepare the emulsion, mix the fish broth and black garlic, add lecithin and heat until boiling.

- Quickly warm up the mini garden.

- Put a non-stick skillet over a high heat stove, season scallops with salt and white pepper and cook for 1 minute on each side.

- Mix the black garlic sauce with a plunging blender incorporating a maximum of air.

- Add the mini garden, the scallops and place the emulsion with a spoon.

You can sample the dish at Millenium Café des Arts, 11A Bảo Khánh St, Hoàn Kiếm Dist, Hà Nội. Tel: (024) 38287207.

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