Scallop Boudin w/ pea puree; salmon roe
You may or may not have seen this on the menu at Manu Fiedel's L'etoile bistro in Paddington; but a French head chef taught me how to make this long before it appeared on any menu in Sydney!
I would like to share with you the recipe:
500g FRESH scallop meat (roe off)
3 egg whites
handful of chives
salt to taste (read method)
Blend the scallops, then pulse in the 300g cream, egg whites and a teaspoon of salt- Be careful not to overblend it, creating bubbles! Bubbles = no good. At the same time, make sure all the ingredients are well combined (you'll end up with a white paste-like consistency).
Fold in the chives.
Put a small amount in the microwave for 10secs, to test whether there's enough salt in the mix, adjust salt in mix as necessary.
Wrap up about 5 tablespoons of mix in glad wrap;
then wrap that over with cling film, ending up with a christmas cracker looking thing.
Poach in simmering water for 15 mins.
Slowly remove the sexy thing out of it's shell, then serve with:
- Blue swimmer crab miso soup
- Cauliflower puree or soup, salmon roe, truffle oil
- pea puree
- (how Manu does it) a bisque or crustacean jus
- Parsley risotto, fried garlic/eschallots
- Let your imagination go wild
Hope you can use this simple but elegant dish for your next dinner party ;)