Scallop with salsify and air bag patata

Name: Scallop with salsify and air bag patata
Ingredients: Lemon juice; Butter; garlic clove; Spicy sweet soy sauce; Salt; spinach powder; Balsamic vinegar powder; Salt; 1 Bonemasters veal glace; 1 Bunch of tarragon; Shallot; 500 ml Sunflower oil; Air bag patata; 2 Salsify; 5 Scallops

Briefly seared scallops with raw-fried salsify, finished with air bag patata, spinach powder, and balsamic powder.

Ingredients

Lemon juice

Butter

2Salsify

garlic clove

Spicy sweet soy sauce

1Bonemasters veal glace

Shallot

Salt

1Bunch of tarragon

500mlSunflower oil

spinach powder

Balsamic vinegar powder

Salt

Air bag patata

5Scallops

Preparation

Wash the sand off the salsify.
Peel the salsify with a vegetable peeler.
Cut the salsify into pieces.
Place the pieces in water with lemon juice to prevent discoloration.
Melt a little butter in a small pan.
Sauté the salsify for about 4 minutes until just tender.

Sauté a shallot and a clove of garlic.
Deglaze with a splash of soy sauce (to taste) and the veal glace.

Heat the sunflower oil to 80°C, preferably in a thermomixer.
Pick the tarragon leaves and blend them finely in the warm oil, season with salt.
Strain the oil through a fine sieve.
Pour the oil into a squeeze bottle and set aside until use.

Heat the deep fryer to 180°C.
Fry the air bag patatas

Fry the scallops until nicely crispy in very hot oil for 2 minutes on each side.
Place the al dente salsify on top.
Finish with the veal jus and the air bag patata.