Dec 24, 2010

Fir smoked scallops on granny smith relish

Crunchy, zesty apples combined with warm, fir smoked scallops.... thats all the comment you need.

For the Granny Smith apples:
  • 2 Granny Smith apples
  • 1 dl of apple juice
  • 2 tea spoons of lime juice
  • 2 table spoons of sugar
  • 1 sheet of gelatin, soaked in cold water
  1. Cut the apples (skin on) in burnoise
  2. Blanch for a very short time - the apples still have to be crunchy - cool in cold water
  3. Mix the sugar with the lime juice and mix with the apples
  4. Heat the apple juice and desolve the gelatin, let cool a bit
  5. Mix the gelatin with the apples and store in fridge
For the scallops:
  • 4 large and 4 small scallops
  • 2-3 branches of clean and fresch fir, rinsed with warm water
  • Maldon sea salt
  • 1 smoking bag (you can get that at Migros)
  1. Rinse the scallops under cold water and dry with paper towel
  2. Pack the fir in the smoking bag, place scallops on top
  3. Close the bag thightly and place in oven (150 C) for 10 min
  4. Take the apples out of the fridge, stir and place on plate and on top of a turned wine glass, using a round mold, the same size of the scallops
  5. Place the smoked scallops on the granny smith apples and sprinkle with Maldon sea salt
  6. Cover with the glass and serve


Franziska said...

Bin gerade auf deinen Blog gestoßen und sehr angetan...
Habe ihn vo hinten nach vorne durchgekämmt und freue mich auf weitere tolle Anregungen.

Anonymous said...

Vielen Dank. Gruss Philippe