This recipe comes to us from the three star Bareiss restaurant in the Black Forest.
08.05.2008 DW-TV Euromaxx a la carte koch lumpp
12 medium sized Scallops
40 g Imperial Caviar
4 medium sized baked potatoes
150 g Butter
Juice of 2 Limes
1 Tbsp powdered sugar
3 Tbsp broth
½ tsp gound black pepper
Fleur de sel to taste
100 ml olive oil to moisten the mix
A small bunch of chives
200 g crème fraîche
2 Tbsp cream
Salt & pepper
Wash the potatoes, wrap them in tin foil and put them in the oven at 220 degrees Celsius.
Bake 1 hour.
Gently pry scallops out of their shells and remove roe and innards. Rinse the scallop until all sand has been removed.
Now cut the scallops into thin slices and place them on a plate - laid out like a rosette.
You'll need approx. 3 for each rosette.
Lime sauce: mix all the ingredients for the sauce together with a handmixer and add a pinch of Fleur de Sel to taste.
Chive cream: Mix the crème fraîche together with the cream and half of the chives. Add salt & pepper to taste.
Puréed baked potatoe: remove the potatoes from the tin foil and peel them. Carefully purée the potatoes together with the rest of the chives and the butter. Add salt & pepper to taste.
Lightly roast the scallop rosette with a kitchen blowtorch.
Place the potatoe inside a ring mold in the middle of a plate (the ring should be the same size as the rosette). Remove the ring and place the rosette on top of the puréed potatoe. On top of that, place 10g Imperial caviar and garnish with the lime sauce and chive cream.