Scallops in Horseradish Gel and Sea Crème

The Nordic Star Chef from Copenhagen, and author of, The Wizards Cookbook, creates a scallops dish with a horseradish gel.
By Ronny Emborg

Ronny5

Scallops in Horseradish Gel and Sea Crème
 
Scallops in Horseradish Gel and Sea Crème, created by the author of The Wizards Cookbook.
Author:
Recipe Type: Main
Cuisine: Nordic
Ingredients
Horseradish gel
  • 30 g grated horseradish
  • 50 g sea water
  • 200 g whole milk
  • 6 leafs of gelatin
Salted scallops in horseradish gel
  • 4 fresh scallops in their shell
  • Salt
Cottage cheese with horseradish
  • 8 g cottage cheese
  • 20 g freshly squeezed horseradish juice
  • Salt
Dill oil
  • 300 g plucked dill
  • 600 g sunflower seed oil
Mussel sauce
  • 100 g dry white wine
  • 500 g blue mussels
  • 1 dill twig
  • 2 lemon thymes twigs
  • 20 g shallots
  • Xantana
  • Water
  • Salt
Sea water crème
  • 200 g sea water
  • 50 g water
  • 2,5 g agar
  • 100 g mayonnaise
To assemble and serve
  • 2 stalks and 6 leaves from winter cress
  • 3 dill twigs
Instructions
Horseradish gel
  1. Boil the sea water and milk, add grated horseradish and let it rest in the milk for 3 minutes.
  2. Sieve the milk through a net and add the soaked gelatin - avoid air bubbles.
  3. Place cling film over the gel and store a warm place until needed.
Salted scallops in horseradish gel
  1. Peel the scallop out of the shell and break into 4 pieces.
  2. Season each of the scallop pieces with salt on both sides and place in the fridge for 6 hours.
  3. Brush the salt and juice off the scallops after 6 hours. Freeze the scallop pieces in liquid nitrogen.
  4. Place a toothpick in each frozen scallop piece and dip in the horseradish gel so it forms a thin membrane
  5. around the scallop. Place the scallops in the gel in a closed container in the fridge until serving. They will be
  6. ready to use after 3 hours in the fridge.
Cottage cheese with horseradish
  1. Wash the cottage cheese in cold water, let the water run off and season with salt.
  2. Spray vaporized horseradish juice on the cottage cheese when serving.
Dill oil
  1. Blend dill and oil for 8 minutes in a Thermomix until the oil goes dark green.
  2. Sieve the oil through a net and let it chill.
Mussel sauce
  1. Wash the mussels in cold water.
  2. Put the mussels, dill, lemon thyme, shallots and white wine in a stock pot and boil until
  3. the white wine is almost gone - then add water to cover the mussels.
  4. Bring the mussels to a boil and simmer at medium heat for 30 minutes.
  5. Sieve the broth in a cloth and reduce until the flavour is intense.
  6. Season 100 gram reduced broth with salt and blend with 0,1 gram xantana.
  7. Sieve the broth through a net and store in the fridge until serving.
Sea water crème
  1. Boil sea water and water, add agar and blend.
  2. Boil for 2 more minutes.
  3. Blend the sea water again and sieve through a net and place in the fridge.
  4. Blend the sea water purée to a gel and sieve.
  5. Stir 100 gram mayonnaise with 75 gram sea water gel.
To assemble and serve
  1. Season the scallops in horseradish gel with salt on the side facing the plate. Season the washed cottage cheese with salt, spray on vaporized horseradish juice and place on the plate. Decorate the dish with winter cress leaves, stems from winter cress and dill. Split the mussel juice with the dill oil and arrange in the centre of the plate. Finally spray on sea water crème and serve.

 

Ronny Emborg

Ronny Emborg, by some dubbed "The Wizard" is the executive chef at the exclusive D'Angleterre Hotel in Copenhagen, Denmark. Having previously cooked for the Queen of Denmark, as well as being at the helm of the Michelin starred AOC Restaurant, Chef Emborg is considered one of the best and most unique chefs in Europe. He recently released his first cookbook "The Wizards Cookbook" in which readers can get a glimpse into the kitchen of one of the most talented chefs in the world.

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