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Coquille, cauliflower, hazelnut and avocado

This recipe is featured in the masterclass ‘Beer & bites | Powered by Bier&Co’ with Rick Kempen. You can watch this and more livestreams on the HANOS livestream page.

 

This dish consists of a tartare of scallop, avocado, cauliflower cream, and a couscous of cauliflower and hazelnut.
Tip: serve this dish with a La Trappe Isid’Or for a beautiful Beer & Bite combination.

Ingredients

6Scallops
Crème fraîche
preserved lemon
Salt

Avocado

Salt
Milk
Cauliflower

Crème fraîche
Salt
roasted hazelnuts
0.5Cauliflower

Scallop tartare
Empty caviar tin
cauliflower couscous
cauliflower cream
Avocado
herring caviar

Preparation

  1. Quickly sear 3 of the scallops on both sides.
  2. Cut the raw and seared scallops into tartare and season with crème fraîche, salted lemon, and a pinch of salt if desired.

  1. Blend a ripe avocado in a blender until smooth.
  2. Spread out on plastic wrap and place in the (shock) freezer.

  1. Cook the cauliflower in the milk until done.
  2. Blend until smooth and season with salt.

  1. Blend the raw cauliflower in a blender with a few roasted hazelnuts until it has the texture of couscous.
  2. Add a little crème fraîche.
  3. Season with salt.

  1. Spoon the scallop tartare into an empty caviar tin.
  2. Cut out a round of avocado and place it on the tartare.
  3. Pipe the lukewarm cauliflower cream on top and smooth it out.
  4. Make quenelles of the cauliflower couscous and the herring caviar.
  5. Place these on top of the dish.