King Scallops and morels
From the one star french chef Patrick Asfaux
Prepare time :
Cooking time :
Total time :
Repos : 2 heures
Cooking time :
Total time :
Repos : 2 heures
This festive recipe is, I admit, a bit on the expensive side but has the advantage that it can be prepared in advance.
King scallops and morels 'blanc mange' recipe for 6 people :
- 6 Fresh king scallops
- 25g dried morel heads
- 30 cl full fat milk
- 35 cl double cream
- 3 whole eggs
- 2 egg yolks
- 15 cl veal stock
- 1 clove of garlic, crushed and finely chopped
- 1 Tbs olive oil
- some thyme
- salt and pepper
Progression
Instructions
1)Soak your morels into the seasoned milk for 2 hours.
2)Start your oven at 140°C (284°F).
3)Using a sharp knife cut your scallops into very small dice.
4)Heat up the olive oil into a non-stick frying pan. Then cook the dice of scallops for a minute or so. When done, strain the scallops and set aside.
5)In the same pan, unwashed, pour in the veal stock and 15 cl of cream. Stir well.
6)Strain your morels from the milk (make sure to keep it for the blanc mange mixture). Add them to your little cream sauce and allow to cook, slowly, for 7 minutes.
7)Strain the milk and bring it to the boil with the rest of the cream. Add the garlic and thyme and check the seasoning.
8)Meanwhile, mix the eggs and yolks together in a bowl. Then, gradually, pour in the hot milk onto the eggs stir well and pass through a fine sieve.
9)Place 6 medium sized ramekins in a deep oven tray filled with some boiling water (double boiler). Fill them up to half way with egg-milk mixture. Sprinkle some of the scallops in each ramekins and then top up each dishes with the rest of the egg mixture. Bake for 35 to 40 minutes.
Arrangements :
Take your blanc manges out of the oven and allow to rest for 5 minutes. Then, place one at centre of each plates let the blanc mange slip onto the plate. Next, place few heads of morels on the top of them and spoon some of the sauce around the lot. Delicious..!
As I said this recipe can be prepared up to 24 h earlier. Then, all what you will need to do is to heat up your blanc mange in a double boiler for 30 minutes at 120°C (248°F) or steam them for 5 minutes and slowly heat up the morels into the sauce. Finally, dress up your plates.
1)Soak your morels into the seasoned milk for 2 hours.
2)Start your oven at 140°C (284°F).
3)Using a sharp knife cut your scallops into very small dice.
4)Heat up the olive oil into a non-stick frying pan. Then cook the dice of scallops for a minute or so. When done, strain the scallops and set aside.
5)In the same pan, unwashed, pour in the veal stock and 15 cl of cream. Stir well.
6)Strain your morels from the milk (make sure to keep it for the blanc mange mixture). Add them to your little cream sauce and allow to cook, slowly, for 7 minutes.
7)Strain the milk and bring it to the boil with the rest of the cream. Add the garlic and thyme and check the seasoning.
8)Meanwhile, mix the eggs and yolks together in a bowl. Then, gradually, pour in the hot milk onto the eggs stir well and pass through a fine sieve.
9)Place 6 medium sized ramekins in a deep oven tray filled with some boiling water (double boiler). Fill them up to half way with egg-milk mixture. Sprinkle some of the scallops in each ramekins and then top up each dishes with the rest of the egg mixture. Bake for 35 to 40 minutes.
Arrangements :
Take your blanc manges out of the oven and allow to rest for 5 minutes. Then, place one at centre of each plates let the blanc mange slip onto the plate. Next, place few heads of morels on the top of them and spoon some of the sauce around the lot. Delicious..!
As I said this recipe can be prepared up to 24 h earlier. Then, all what you will need to do is to heat up your blanc mange in a double boiler for 30 minutes at 120°C (248°F) or steam them for 5 minutes and slowly heat up the morels into the sauce. Finally, dress up your plates.
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