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Herringbone cracker

This dish is made by Grégoire Berger. It consists of....
  • scallop sausage
  • black coral
  • confit fennel
  • fennel purée
  • fishbone cracker
  • fennel beurre blanc

Ingredients

7mlLemon juice
4gSalt
2Egg whites
280gScallops
20gparsley purée

470gWater
1gSalt
50gFlour
Squid ink
240gcorn oil

1units.itemsLarge piece of fennel
20gOlive oil
Salt
White pepper

42gMascarpone
2chopped mint leaves
375gMilk
1Salt
750gChicken stock
2Garlic clove
4units.itemsfennel bulbs
1units.itemsPotato
0.25ground black pepper
1units.itemsbunch of dill

66gFlour
30gButter
20gSugar
Squid ink
44gEgg white
Lisca 4 silicone mold
10ggrated Parmesan cheese

50gcandied fennel
Salt
200gButter
1Olive oil
Lemon juice

Preparation

  1. Mix the scallops, salt, egg whites, and lemon juice with a thermomix.
  2. Cool the mixture in an ice bath.
  3. Whisk well and add the parsley purée.
  4. Use a piping bag to make sausages on cling film (diameter 0.5 cm).
  5. Roll in without air and cook at 85°C for 4/5 minutes and cool immediately. Two per plate.

  1. Mix all the ingredients and cook a thin layer of this in a non-stick pan until a lacy pattern forms.
  2. Let cool on absorbent paper and break into coral shapes.

  1. Clean the fennel and cook it sous-vide with olive oil, salt, and pepper for about an hour at 84°C.
  2. Cool the fennel in an ice bath.
  3. Cut the fennel into wedges, reserve the remaining confit for the beurre blanc.

  1. Place the chopped fennel, potato, garlic, chicken stock, and milk in a large pan over medium heat.
  2. Bring the mixture to a boil and cook for about 30 minutes or until the fennel and potatoes are soft.
  3. Drain the mixture and place it in a thermomixer.
  4. Blend to a very fine puree.
  5. Add mascarpone, salt, and pepper and blend again.
  6. Add mint and blend again.
  7. Add more salt and pepper if needed.
  8. Add the bunch of dill to color and flavor the mixture.
  9. Blend at full speed and use warm.

  1. Mix all ingredients.
  2. Pour the mixture into the Lisca 4 silicone mold (62183150) and cook for 10 minutes at 170°C.
  3. When done, add salt.

  1. Finely chop the shallots and confit fennel, drizzle them with lemon juice and olive oil.
  2. Let the mixture reduce and gradually whisk in the butter.
  3. Strain and thicken with a touch of cornstarch. Serve hot.