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Friday, 30 January 2015

Scallop carpaccio with topinambur purée and beetroot chantilly

Try this traditional Moroccan recipe, suitable for 4 persons
Preparation time: 1 hour

  • 12 scallops 
  • 4 thin slices of wholemeal bread 
  • fleur de sel salt, 
  • pepper For the topinambur purée 
  • 1 kg topinambur 
  • 4 glasses milk 
  • 1 bunch spring onions 
  • 2 tablespoons argan oil 
  • coarse and fine salt, pepper 
  • For the beetroot chantilly: 40 g beetroot purée 80 g 
  • whipped cream 
  • one third of gelatin sheet 
  • 1 tablespoon sherry vinegar 
  • 1 tablespoon Argan oil 
  • salt, pepper For seasoning: 
  • 1 cup spicy vinaigrette 

Mix the beetroot purée with the Argan oil and sherry vinegar. Heat half, then melt the gelatin and mix with the rest of the beetroot. Add the whipped cream and season with salt and pepper. Mix in well and leave at least 1 hour in the refrigerator. Peel the topinambur, cut into pieces (not too small) and cook in the milk with a pinch of salt. Drain and pass through a strainer, then a sieve. Dry in a pan; add the argan oil, chopped spring onion and salt to taste. Finely chop the scallops and arrange them in a rose on a serving dish, leaving the center free. Before serving, season with the fleur de sel salt and ground pepper. Trickle vinaigrette on the scallop carpaccio. Toast the slices of wholemeal bread. Heat thetopinambur purée and put in the center of the dish. Arrange the slices of toast on the purée with quenelles of beetroot chantilly.

Fleur de sel salt is the first of the summer. It appears in the seawater basins before they dry out completely and is also the most expensive type of salt (it costs about 35 euro per kilo). The best and most highly regarded is the fleur de sel from Guérande in Brittany on the Atlantic coast, but it is also collected in the Camargue and Algarve. Fleur de sel is harvested in the form of small crystals, it has a slightly less strong effect than normal salt, is very moist and often has a distinctive slight aroma of the sea, while some people even detect sensations of violet. It is a high quality salt with a color tending to opaque white, a perfect match for salads and raw or steamed vegetables.

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