Scallops in Chard Leaf with Vanilla Foam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 leaves Swiss chard, large
- 150 g salmon
- 4 cl vermouth, (Noilly Prat)
- 8 scallop (s)
- 150 ml cream
- 1 egg (s)
- 15 g shallot (s), cut into cubes
- some garlic
- 6 cl white wine
- 1 vanilla pod (s)
- 1 tablespoon butter
- Sea salt, (Fleur de Sel)
- Black pepper from the mill
- oil
Print Recipe
Pin Recipe Instructions
- Blanch the chard leaves in steam for 3 minutes, quench briefly, drain, cut the stalk flat and drain the leaves on kitchen paper.
- Cut the salmon into cubes and freeze lightly. Then process the diced salmon with Noilly Prat, a little cream (maximum 50 ml), salt and pepper in a blender to create a smooth farce. Separate the egg, save the yolk for the sauce and beat the egg whites into snow. Carefully fold the egg whites into the salmon farce.
- Put a tablespoon of the farce on each chard leaf, press a mussel into the farce, season with salt and pepper and roll the whole thing up to make roulades. Place the rolls in a perforated, lightly greased cooking container.
- For the sauce, sweat the shallot cubes in butter and add the white wine and half of the whipped cream that is still there. Then add the pulp of a vanilla pod and squeeze a little garlic (just a touch). Let this mixture simmer very gently for about 10 minutes and then let it steep for about 30 minutes. Then strain through a sieve and season with salt and pepper. Beat the egg yolks with the rest of the whipped cream. Just before serving, heat the sauce again, add the egg yolk mixture and froth the sauce with the magic wand.
- While the sauce is being prepared, the rolls are steamed:
- 85 ° C - 100% humidity - 8 minutes.
- Towards the end of the cooking time, fry the remaining scallops in oil and season with salt and pepper.
- Then it can be served.
- A side dish goes well with black Piedmont rice and chard vegetables seasoned with a little cinnamon and cardamom.
Also Like
The perfect kohlrabi leaf foam soup recipe with a picture and simple step-by-step instructions. More...
The perfect foamed curry vanilla soup recipe with a picture and simple step-by-step instructions. More...
Scallops and Scampi with Beluga Lentils on Curry Foam
The perfect scallops and scampi with beluga lentils on curry foam recipe with a picture and simple step-by-step instructions. More...
Scallop – the recipe for which is offered here, it is dietary seafood with high nutritional value and taste. Tender scallop meat is rich in proteins and trace elements. According to this recipe, scallops are sprinkled with red pepper, the amount of which ...
Foam Soup from Yellow Tomatoes with Fried Scallops
The perfect foam soup from yellow tomatoes with fried scallops recipe with a picture and simple step-by-step instructions. More...
Scallops in Vanilla Oil on Asian Asparagus Salad
The perfect scallops in vanilla oil on asian asparagus salad recipe with a picture and simple step-by-step instructions. More...
Parsley Root – Soup with Spinach Foam, Scallops and Fried Spinach
The perfect parsley root – soup with spinach foam, scallops and fried spinach recipe with a picture and simple step-by-step instructions. More...
Vanilla Yoghurt Foam with Hot Strawberry Sauce
The perfect vanilla yoghurt foam with hot strawberry sauce recipe with a picture and simple step-by-step instructions. More...
The perfect leaf potatoes recipe with a picture and simple step-by-step instructions. More...
The perfect fettuccine with scallops recipe with a picture and simple step-by-step instructions. More...
The perfect gratinated scallop recipe with a picture and simple step-by-step instructions. More...
The perfect grilled scallops recipe with a picture and simple step-by-step instructions. More...
Ceviche is a traditional Latin American dish. It was invented by Peruvian fishermen, who, going out to sea, did not have the opportunity to prepare a full lunch or dinner from a fresh catch. Therefore, they simply watered fish, scallops, shrimps, or other...
The crazy pairing of fresh seaside scallop with signature mango-passionfruit mousse. Ingredients 100 g Fresh scallop 30 g Coconut milk 20 g Mango puree 20 g Passion fruit puree 0.01 g Xanthan gum 15 g Olive oil 0.5 g Garlic to taste Salt, sugar, crushed b...
Ceviche (Peruvian, Latin American) is marinated in lime juice or another citrus raw fish or seafood. Protein denaturation occurs under the influence of acid, i.e. the same thing that happens to the product during heat treatment (in the photo, gray shrimps...
That’s what I definitely can’t refuse in my diet, it’s seafood. I love everything from squid to lobster. Moreover, they are very useful. I tried something new today. Cook: 10 mins Servings: 2 Ingredients Scallops – 6 Pieces Butter – 10 Grams Olive oil – 1...
The perfect scallops with chicory recipe with a picture and simple step-by-step instructions. More...
The perfect scallops with garlic recipe with a picture and simple step-by-step instructions. More...
For a gourmet clam snack for those who don’t eat meat, sauté scallops with olive oil and lemon, no ham. Servings: 8 Ingredients Fresh scallops – 8 pcs. Olive oil – 1 tbsp Juice of 1 lemon Salt (sea) Black pepper, freshly ground Prosciutto (Italian ham) – ...
Comments for "Scallops in Chard Leaf with Vanilla Foam"
 |
 |
 |
 |
Best Food Ideas
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below
|
|
|
|