{"id":29584,"date":"2024-09-08T20:55:25","date_gmt":"2024-09-08T18:55:25","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/pilgrim-mousseline-with-norway-lobster-beurre-blanc-on-fermented-potatoes-and-saffron-boiled-fennel\/"},"modified":"2024-09-10T16:07:29","modified_gmt":"2024-09-10T14:07:29","slug":"scallop-mousseline-with-langoustine-beurre-blanc-on-fermented-potatoes-and-saffron-boiled-fennel","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/scallop-mousseline-with-langoustine-beurre-blanc-on-fermented-potatoes-and-saffron-boiled-fennel\/","title":{"rendered":"Scallop mousseline with langoustine, beurre blanc on fermented potatoes and saffron infused fennel"},"content":{"rendered":"\n
\n

This autumns starter is a delightful scallop mousseline served on a langoustine tartare. We serve it with a delicious beurre blanc and a tasty saffron infused fennel. A delicate and beautiful dish for all to enjoy. <\/p>\n

Tomato jelly<\/h3>\n
    \n
  • 8 Tomatoes<\/li>\n
  • 1 tbsp Caraway seeds<\/li>\n
  • 3 g Agar agar<\/li>\n
  • 2 sheets of Gelatine<\/li>\n
  • Salt<\/li>\n<\/ul>\n

    Soak the gelatine leaves in cold water. Juice the tomatoes and bring the juice to the boil with the caraway and agar agar. Season to taste with salt. Squeeze the gelatine leaves and add them to the boiling tomato juice. Strain the tomato juice and pour it out onto an oven tray. Leave to set in the fridge. <\/p>\n

    Langoustine<\/h3>\n
      \n
    • 10 pcs Langoustine<\/li>\n
    • Salt<\/li>\n
    • Olive oil<\/li>\n<\/ul>\n

      Peel the langoustine tails and devein them, save the shells for the stock. Sear the tails with a gas burner and chop the meat into small cubes. Season with salt and olive oil. Use a cookie cutter to shape rounds of the chopped langoustine on a silicone mat. Freeze the langoustine rounds in the blast chiller. <\/p>\n

      Langoustine tapioca<\/h3>\n
        \n
      • Langoustine shell<\/li>\n
      • 50 g Butter<\/li>\n
      • 2 Banana shallots<\/li>\n
      • 2 Garlic cloves<\/li>\n
      • 4 sprigs of Thyme<\/li>\n
      • Fennel stems <\/li>\n
      • 30 g Tomato puree <\/li>\n
      • 30 g Tapioca pearls<\/li>\n<\/ul>\n

        Peel and slice the shallots and garlic cloves. Gently fry the shells of the langoustine in a pressure cooker with the butter. Add the sliced onion, crushed garlic cloves, thyme, fennel pod and tomato puree. Sweat for a few more minutes and then add water to cover the shells. Put the lid on the pressure cooker and cook for about 20 minutes. Strain the stock into a new pan, bring to the boil and reduce the liquid by half. Bring the water to the boil, add the tapioca pearls and simmer for about 8 minutes. Drain the tapioca in a sieve and rinse them in cold water for a few minutes while stirring. Add the pearls to the reduced langoustine stock and leave to infuse for at least 30 minutes. Season with salt. <\/p>\n

        Parsley oil<\/h3>\n
          \n
        • 50 g Curly parsley<\/li>\n
        • 0,5 pcs Jalapeno<\/li>\n
        • 1 dl rapeseed oil<\/li>\n
        • 3 g Salt<\/li>\n<\/ul>\n

          Blend all the ingredients in a Vitamix (or a powerful food processor) on full power until the oil gets hot, which takes about 3 minutes.
          \nStrain the parsley oil through tissue paper.
          \nPour the oil into a measuring bottle. <\/p>\n

          Fennel<\/h3>\n
            \n
          • 1-2 Fennel bulbs <\/li>\n
          • 20 g Olive oil<\/li>\n
          • 40 g Water<\/li>\n
          • 40 g Lemon juice<\/li>\n
          • 15 g Salt<\/li>\n
          • 5 g Sugar<\/li>\n
          • 2 Bay leaves <\/li>\n
          • 2 g Fennel seed<\/li>\n
          • 0,5 g Saffron<\/li>\n<\/ul>\n

            Bring the olive oil, water, lemon, salt, sugar and spices to the boil.
            \nLeave the mixture to infuse for at least 10 minutes before straining.
            \nCut the stems off the fennel and save them for the stock.
            \nCut the fennel into four pieces and place them in a vacuum bag.
            \nPour in the stock and vacuum pack.
            \nBake in a water bath at 90\u00b0C for about 15-20 minutes.
            \nRemove the fennel from the bag and slice it thinly according to the instructions. <\/p>\n

            Beurre Blanc
            <\/h3>\n
              \n
            • 1 Banana shallot<\/li>\n
            • 2 tbsp Black peppercorns<\/li>\n
            • 1 tbsp Dill seeds<\/li>\n
            • 150 ml White wine<\/li>\n
            • 150 ml Fermented potato “juice”<\/li>\n
            • 2 tbsp Champagne vinegar<\/li>\n
            • 100 ml of Double cream<\/li>\n
            • 200 g Butter<\/li>\n
            • 50 g Trout roe<\/li>\n
            • Langoustine tapioca<\/li>\n<\/ul>\n

              Peel and slice the onion, sweat it in a saucepan with the black peppercorns and dill seeds. Add the white wine, potato liquid and vinegar and reduce until about 100 ml of liquid remains. Pour in the cream and bring the sauce to the boil. Strain the sauce to obtain a smooth base. Then blend the cold butter into the sauce using a hand blender to achieve a smooth and glossy consistency. Just before serving, add the trout roe and infused tapioca pearls. Season with salt and adjust the acidity as needed. <\/p>\n

              Scallop mousseline<\/h3>\n
                \n
              • 150 g Scallops<\/li>\n
              • 150 g Double cream<\/li>\n
              • 3 g Salt<\/li>\n
              • 50 g Cream to be folded in after mixing<\/li>\n<\/ul>\n

                Put the scallops and salt in a Thermomixer jug and place it in the fridge.
                \nLeave the cream in the fridge until it’s time to mix everything.
                \nWhen everything is cold, mix the scallops in the Thermomixer.
                \nSlowly pour in the cream and blend until smooth.
                \nPour the batter into a bowl and fold in the remaining cream.
                \nFill the mince into a piping bag.
                \nFill mousseline molds and bake under plastic wrap in a steam oven at 80\u00b0C for about 20 minutes or until the internal temperature reaches 55\u00b0C. <\/p>\n

                Shaved cucumber<\/h3>\n
                  \n
                • 0,5 pcs Cucumber<\/li>\n
                • Quince juice<\/li>\n<\/ul>\n

                  Peel the cucumber and slice it thinly with the shredding insert of the mandolin.
                  \nPlace the cucumber in ice water.
                  \nUsing small tweezers, toss the shredded cucumber and form small “bird’s nests”.
                  \nSpray with quince juice just before serving. <\/p>\n

                  Garnish<\/h3>\n

                  1\/2 box Cornflower 1\/2 box Fennel dill Furikake<\/p>\n<\/div>\n <\/div>","protected":false},"featured_media":29538,"template":"","recipe_category":[],"course":[227,258],"season":[],"class_list":["post-29584","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-fish","course-shellfish"],"acf":[],"yoast_head":"\nScallop mousseline with langoustine, beurre blanc on fermented potatoes and saffron infused fennel - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Scallop mousseline with langoustine, beurre blanc on fermented potatoes and saffron infused fennel och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/scallop-mousseline-with-langoustine-beurre-blanc-on-fermented-potatoes-and-saffron-boiled-fennel\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Scallop mousseline with langoustine, beurre blanc on fermented potatoes and saffron infused fennel - 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