Vichyssoise Scallops with Caviar and Watercress
A Recipe by Patrice Caillault,
Chef of Domaine de Rochevilaine,
Billiers, Morbihan (Brittany, France)
To be enjoyed with a Pouilly Fumé Gemme Océane
Ingredients - Serves 6
18 nice scallops
30 g de caviar of Aquitaine
2 watercress bunches
2 leaks
3 potatoes
2 cubes of chicken stock
25cl of liquid fresh cream
3g butter
Method
Rinse and dry the scallops on a cloth. Destalk and wash the watercress, soak it for 2 mn in boiling salted water; drain it thoroughly, mash it up.
Peel, wash and quarter the potatoes. Dilute the cubes of chicken stock into 1 litre of hot water. Let the leeks melt slowly with butter in a stewpot, stir regularly. Add the chicken stock, potatoes, salt and pepper, simmer for 20 mn.
Blend and mix the mashed watercress with fresh cream. Put a lid on the stewpot to keep warm, do not boil.
Keep the cooking fat aside to pour on the apples when served.
Reduce the balsamic vinegar into a syrup. Dice the 2 remaining gingerbread slices.
Serving
Halve the scallops in their thickness. Set 3 cold halves into 6 bowls or soup plates. Top each half with a spoonful of caviar then put the second half on top.
Pour the hot vichyssoise watercress around and enjoy straightaway.
others recipes...
> Cod Steaks with Green Asparagus and Citrus
> Bruschetta with hot Goat Cheese and Olive Rounds
> Orange and Strawberry Floating Island
> Summer Fruit Refreshing with Pouilly Wine Jelly
> Oyster fritters
> Granny Smith Apple and fried Foie Gras
> Organic Smoked Salmon Charlotte and Cauliflower Remoulade
> Scallop Corolla with Lime and Pawpaw
