1 Heat your cream, salt and pepper it, then just before boiling, pour in your teaspoon of wakamé, turn off the heat and cover for 15 minutes to infuse.
2 On a plate spread your scallop cubes, season them and wrap them in film and refrigerate.
3 Place your 3 egg yolks in a bowl, whisk them, then slowly add your strained wakamé cream (try to avoid any foam).
4 In small molds 2 to 3 cm deep, divide all your small scallop cubes equally (3/4 full) then fill them with a spoonful of your cream.
5 Preheat your oven to 120°C (250°F) (gas mark 4), then once hot, place your small molds on the center rack for approximately 10 to 12 minutes of cooking - it should resemble set cream. Remove them, let them cool, then cover them with film and refrigerate for at least 15 minutes.
6 Then remove them and place a small quenelle of caviar in their center, decorate with pink radish slices, soy sprouts and surround with matzo bread strips.
You've understood the idea: you break a small piece of matzo with your spoon, place your little caviar bite on top and eat it all at once - I assure you it's a pleasure on the palate.
We tasted this recipe with an exceptional Champagne selected by my friend Christian Briard.
*As usual, I used the magnificent caviar produced by Michel Berthommier (L'Esturgeonnière) in Le Teich (33) www.caviarfrance.com
No comments yet. Be the first to share your experience!
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.