België (nl)
Coquille with celeriac and avocado
This dish is by Martin Veenstra, chef of restaurant Bovenmeester.Martin likes to go back to basics and gives his own twist to a dish. His dish just needs a fresh counterpart. An avocado cream is very suitable for this! It really brings out the flavor of the scallops.
Ingredients
3hass avocados
10gSushi vinegar
1Crème fraîche
1Lime
100gIce cubes
100mlWater
Chardonnay vinegar
300mlSunflower oil
150gLamb's lettuce
0.5lovage
Scallops
Olive oil
Lime
Salt and pepper
Celeriac
Olive oil
Lime
Salt and pepper
Avocado
Olive oil
Lime
Salt and pepper
buckwheat crispy
Borage cress leaves
Preparation
- Clean the avocados and place them in the food processor.
- Add the juice and zest of the lime, crème fraîche, sushi vinegar, and pepper and salt to taste.
- Blend until smooth and creamy.
- Briefly blanch the lamb's lettuce and lovage.
- Immediately cool in water with ice cubes.
- Blend the lamb's lettuce and lovage with the chardonnay vinegar and sunflower oil in the food processor into a dressing.
- Add pepper and salt to taste.
- Brown a scallop nicely on both sides.
- Slice a raw scallop into thin slices and marinate them in a marinade of olive oil, lime juice, lime zest, salt, and pepper.
- Briefly blanch the celeriac and cut into thin round slices, the size of a scallop.
- Marinate the celeriac slices in a marinade of olive oil, lime juice, lime zest, salt, and pepper.
- Clean the avocado and mash the flesh.
- Briefly freeze the flesh and then cut out thin round slices, the size of a scallop.
- Marinate the avocado slices in a marinade of olive oil, lime juice, lime zest, salt, and pepper.
- Place the seared scallop on the plate.
- Arrange a neat row of alternating celeriac, raw scallop, and avocado on one side of the plate.
- Dress with the avocado cream and pour the lamb's lettuce dressing around the seared scallop.
- Garnish with crispy buckwheat and borage cress.
