Cones with scallop carpaccio and seaweed

Name: Cones with scallop carpaccio and seaweed
Ingredients: Mayonnaise; Cashew crunch smoked sea salt; Dill; Orange powder; Dashi; Fennel (fresh); Cones; Scallop carpaccio; caper berries; Harinori

In this dish, the cones are filled with, among other things, scallop carpaccio.With this range of various fish carpaccios, creativity in the kitchen is within reach. Our chefs got to work with them!

Ingredients

Mayonnaise

Cashew crunch smoked sea salt

Dill

Orange powder

Dashi

Fennel (fresh)

Cones

Scallop carpaccio

caper berries

Harinori

Preparation

Defrost the carpaccio and portion them per slice.
Mix the mayonnaise with orange powder to taste.
Slice the fennel thinly on the mandoline and vacuum seal it with dashi broth to taste.
Cut the cashew into small pieces and fill the cones.
Fill the cones with fennel.
Pipe the mayonnaise into the cones and finish them with the scallop.
Top them with mayonnaise, fresh dill, and harinori.
Serve the scones with a thinly sliced caperberry.