Coquilles St Jacques with Root Veg Mash
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 Celeriac (peeled and cut into large pieces)
- ¾ cup olive oil
- 2 shallots (finely chopped)
- ½ cup white wine
- ½ cup Fish (or chicken stock)
- ½ cup double cream
- 1 Tbsp butter (cold)
- 2 Tbsps chopped Dill
- 3 Tbsps Salmon roe
- 4 sprigs Dill (for garnish)
- salt
- peppers
- 1 head Romanesco Broccoli (broken into medium-sized florets and steamed)
Preparation steps
1.
Bring a large saucepan of well salted water to the boil. Add the celeriac and cook for 5-7 minutes or until soft in the middle. Drain and puree in a food processor. Add two thirds of the olive oil and continue to process until smooth. Season to taste with salt and pepper. Reserve and keep warm.
2.
Heat 1 tbsp of olive oil in a sauté pan over medium heat. Add the shallots and sweat for a couple of minutes until tender. Add the white wine and allow to reduce until almost dry. Add the stock and reduce by half. Add the cream and allow to simmer until lightly thickened. Reserve and keep warm. When ready to serve add the chopped dill and swirl in the butter
3.
Heat the remaining oil in a large sauté pan until very hot. Dry the scallops with a piece of kitchen roll and season with salt and pepper. Add the scallops to the pan and sear for a minute or two until the first side is well browned and has formed a crust. Turn and sear on the other side for one minute. The scallops should remain slightly translucent at the centre.
4.
Serve the scallops on top of the celeriac puree. Spoon over cream sauce. Add 0.5 tbsp of salmon roe to each plate. Garnish with a sprig of dill. Serve with steamed romanesco cauliflower.
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