scallop boudin recipe

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)
300g cream
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 ;)

Schnitzel Mix Recipe

Lamb Backstrap w. crumbed lamb's brains; mash, ratatouille.

You can crumb and fry literally anything; chicken, beef, fish, brains, potatoes and even pancakes:

This time, I'll stick on the savoury side and give you my (Alsatian) restaurant version of a schnitzel mix; instead of the ol' flour and egg, mix:

100g flour
16g paprika
pinch of cumin
5g sea salt
pinch of freshly grated nutmeg
2 eggs
pinch of pepper
shot of cognac
3g tobasco
20g dijon mustard
16g milk

(don't be afraid to double the recipe if you think it's not enough)

Whisk all that together really well (especially watch out for powders that aren't mixed properly) - mixing it in an electric mixer is best if you can be bothered cleaning up after.

Coat your desired product in the mix, then into panco (Japanese) breadcrumbs and into the deep/shallow fryer. If you're not sure how hot the oil should be? if it sizzles when it enters the oil, it's good, if it's smoking, it's not.

Bon Appetit!

Instant Gratification

If you've never had flavoured butter on a good piece of steak, you do not know yet the definitive meaning of the word 'sexual'.

Good chefs finish everything with butter (deglazing sauce with fat; because we're paid to make it taste good, not keep your waistline) - the fat in the butter coats your tongue with that silky film of flavour that lingers. Just imagine, a beautifully marbled rib eye on the bone, a flavoured high fat content butter mixed with garlic, worcestershire, anchovies, parsley and brandy left to cover, like a silk blanket over your steak...

...the first bite; a burst of iron-rich red meat - then, overtones of booze, salt, sour just embrace your mouth with a sensuality you can barely describe.

This butter is not limited to meat - coat it with blanched green vegetables, or spread it on bread!

The casual name for this butter is 'Cafe de Paris'. You see it in restaurants; but I personally think it should be stocked in every home's freezer because of its versatility.

Cafe De Paris

250g Butter (I personally like Gingar brand, but any high fat content butter will do)
12g Brandy
10 grey anchovy fillets
1 clove garlic, minced
1 bunch of flat leaf parsley, finely chopped
1 sprig of thyme, finely chopped
1/2 tsp of Worcestershire sauce
pinch of sea salt
white pepper to taste

Leave the butter out to soften; if it's in the middle of winter you can put it in the microwave, diced up into 1cm cubes, 10 seconds at a time on high.

In a big mixing bowl, mix all the ingredients with a masher or a whisk until combined well - almost creamed.

In 100g lots, wrap the mix in glad wrap, and leave in the fridge for at least 3 hours.


NB: I know there are a lot of recipes for this butter out there; but I think less is more - I like to taste all the flavours that are in that butter; especially if you are having a really nice piece of steak - appreciate good produce.