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Coquille, celeriac mousseline with truffle, beurre noisette and airy hollandaise

The scallop, celeriac mousseline with truffle, beurre noisette and airy hollandaise is a culinary masterpiece of flavor and texture.

This dish is prepared with products from Chef's Creation, ensuring you have the best base for your dishes. With Chef’s Creation you maintain your own signature and can quickly serve the tastiest dishes.

Ingredients

10gpurslane
25gSalted butter
30gculinary Hollandaise
1units.itemsscallop
25gShimeji mushrooms
60gceleriac mousseline with truffle
5gthyme-honey crumble

Preparation

  1. Put the celeriac mousseline in a piping bag and keep it warm.
  2. Fry the scallops in a pan together with the shimeji mushrooms.
  3. Add the beurre noisette at the last moment.
  4. Warm the hollandaise sauce in a pan without boiling and stir it gently.
  5. Serve everything together in a deep plate and garnish with the crumble and sprigs.