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| SALAD OF WARM POACHED SCALLOP AND CARPACCO OF TUNA |
| 4 Servings |
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| Ingredients |
Cooked Leeks
12 Scallops, cleaned and cut into 3 mm slices
2 dl Nage de Legumes
1/4 Coffee Spoon of Dijon Mustard
1 T Cream
8 Leaves Coriander, chopped
150 g Marinated Salmon, cut into 2 5 mm slices
Tuna, marinated, frozen and sliced thinly
Lemon Juice
Salt
Pepper
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| METHOD: |
| Mix all the diced vegetables with the mayonnaise and
white wine vinegar.
Season and set aside.
Bring the nage to the boiling point.
Add the cream and whisk in the mustard.
Add the slices of scallops.
Take off the heat and leave to rest for 5 minutes.
Add the chopped coriander.
Slice tuna and lay flat on plate to form square.
Toss the leeks in olive dressing and season.
Arrange the salmon around the edge of each plate and
quenelles of diced vegetables between them.
Place the salad in the center and cover completely with
scallops.
Spoon over a little juice and garnish with pan-fried
scallops roe and julienne of lemon.
Spoon caviar onto the salmon and finely season and add
lemon juice. |
| INGREDIENTS FOR BRUINOISE OF VEGETABLES: |
30 g Shallots, finely diced
40 g Celery Stalks, diced
50 g Small Carrots, finely diced
100 g Fennel Leaves, finely diced
60 g Courgettes, diced
100 g Tomatoes, blanched, finely diced
1 T Olive Oil
1 Coffee Spoon of White Wine Vinegar
100 g Mixed Green Leaves
20 g Lemon Vinaigrette
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