Europe 1 1:14 p.m., October 30, 2021
Every Saturday at the Table des bons vivants, Laurent Mariotte, his columnists and his guests give us their best recipes.
Recipe:
Ingredients for 4 pers.
8 scallops, size 3/4 per kilo, to be requested from the fishmonger's open and cleaned.
500g of fresh salsify.
50g of semi-salted butter.
30cl of chicken broth.
50 g of fresh watercress.
5cl of olive oil.
1 sprig of thyme.
1 clove of garlic in shirt (with the skin).
25 Cl of semi-skimmed milk.
10 pieces of fresh hazelnuts.
Fleur de sel.
Pepper mill.
Salsify chips:
Peel the salsify then place them in a water bath, add the juice of a lemon to prevent it from darkening.
Take in 1 piece to collect a few thin slices using a peeler or a beaver to make crisps (fry at 180 degrees in neutral oil (such as sunflower, grape seed)
Take them out when they are blond and lightly salted, set aside.
Salsify puree:
Cut into thin strips 250g of salsify then cook them with a base of olive oil 15g of butter and 25cl of milk, a pinch of fleur de sel and 5 turns of the pepper mill and 8 pieces of fresh hazelnuts previously roasted (165 degrees 20 min) keep the last two hazelnuts fresh for the shavings.
Allow about 25 minutes of cooking, covered, once cooked, drain them then using a food processor, mix everything to obtain a smooth puree, adjust the seasoning then set aside in the refrigerator.
Keep this cooking milk as a juice for dressing.
Salsify sticks:
Then cut the rest of the salsify into sticks about 5 cm long, then the salted and covered in olive oil, then add 20g of butter, lightly colored them then deglaze with the chicken broth.
Leave to cook for about 15 minutes and check the doneness using a knife tip.
Clear and reserve.
Watercress condiment:
Clean and peel the watercress, then reserve a few small leaves for dressing.
Chop the rest with a knife and add 2cl of olive oil, a touch of fleur de sel, a dash of lemon juice, a pinch of Espelette pepper.
To book.
Dressing and finishing:
In a non-stick frying pan, place 20g of semi-salted butter, a clove of garlic in a shirt and a sprig of thyme once the butter has foaming, place the scallops previously salted and sear them for about 1 min on each side.
Heat the mash and the hazelnut milk.
Pass the salsify sticks in the pan where we roasted the scallops
In a deep plate,
Add a spoonful of salsify puree, then the roasted sticks and crisps.
Place the watercress condiment on top of the scallops then the few watercress leaves, grated the fresh hazelnut,
Pour a good spoonful of hazelnut milk.
All you have to do is sit down at the table.