Ingredients
Scale
Scallop chips
- 250 g scallops
Cod gel
- 1 kg cod skin
- 750 g cold water
Intense blue mussel powder
- 1 l blue mussel stock
Blue mussels emulsion
- 200 g blanched blue mussels
- 300 g oil
- 35 g cold cod stock
- 214 g mayonnaise
- 6 g chopped lemon thyme leaves
- 1 lemon juice
- Salt
To assemble and serve
- Herbs per person
- 10 lemon thyme flowers
Instructions
Scallop chips
- Place the scallops in a Pacojet beaker and freeze.
- Run the frozen scallops 4 times on a Pacojet, until they become a slightly sticky paste.
- Brush the scallop paste onto silicone mats forming 6 cm wide tracks the length of the mat.
- Divide the brushstrokes into fields of 6 x 8 cm.
- Place the silicone mat in the oven at 50°C, 40% wind cycle and open air shutter.
- When the scallop chips start to let go of the silicone mat they should be removed from the oven.
- Cut round edges on each scallop chip with scissors.
- Place the scallop chips in a dehydrator at 40°C for 4 hours.
Cod gel
- Rinse the cod skin in cold water.
- Place the skin in a stock pot and add the water.
- Cover the surface of the stock pot with baking sheets.
- Let the water simmer for 4 hours on low heat without boiling.
- Sieve the cod liquid and let it cool.
- Reduce the mussel stock to 1 dl.
- Pour 100 g reduced clam mussel stock into a round 18 x 18 cm plastic container.
- Place the container in the oven at 67°C with open air shutter for 48 hours.
- Peel the dried mussel juice out of the container and let it cool at room temperature.
- Blend the mussel flakes into powder.
Intense blue mussel powder
- Reduce the mussel stock to 1 dl.
- Pour 100 g reduced clam mussel stock into a round 18 x 18 cm plastic container.
- Place the container in the oven at 67°C with open air shutter for 48 hours.
- Peel the dried mussel juice out of the container and let it cool at room temperature.
- Blend the mussel flakes into powder.
Blue mussels emulsion
- Blend the blue mussels and cod stock until smooth.
- Gently blend in the oil little by little.
- Sieve the blue mussels emulsion through a net.
- Stir the emulsion with lemon juice, lemon thyme, mayonnaise and season with salt.
To assemble and serve
- Spray the blue mussels emulsion in the bottom of a bowl.
- Cover the crème with the intense blue mussels powder and decorate with thyme flowers.
- Arrange the crispy scallop chips on a cloth napkin.
- Category: Appetizer
- Cuisine: Nordic