Description
Crispy scallop chips and intense blue mussel powder create an elegant, unexpected appetizer. Perfect for a special occasion.
Ingredients
Units
- 1 lbs (227 g) scallops
- 2 lbs (1000 g) cod skin
- 3 cups (710 ml) cold water
- 4 cups (946 ml) blue mussel stock
- 7 oz (200 g) blanched blue mussels
- 1 lbs (454 g) oil
- 1 oz (35 g) cold cod stock
- 7 oz (214 g) mayonnaise
- 0.2 oz (6 g) chopped lemon thyme leaves
- 1 lemon juice
- Salt
- 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 122°F (50°C), 40% wind cycle and open air shutter.
- When the scallop chips start to let go of the silicone mat, remove them from the oven.
- Cut round edges on each scallop chip with scissors.
- Place the scallop chips in a dehydrator at 104°F (40°C) for 4 hours.
- Cod gel
- Rinse the cod skin in cold water.
- Place the cod skin in a stock pot and add 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 of reduced clam mussel stock into a round 18 x 18 cm plastic container.
- Place the container in the oven at 153°F (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 of reduced clam mussel stock into a round 18 x 18 cm plastic container.
- Place the container in the oven at 153°F (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.
Notes
- For best results, ensure your scallops are very cold before processing in the Pacojet to achieve a smooth, sticky paste.
- If you don’t have a Pacojet, you can finely dice the scallops and dehydrate them until crispy; the texture will differ slightly.
- Store the dried scallop chips and mussel powder in airtight containers in a cool, dry place for up to 2 weeks.
- Prep Time: 60 minutes
- Cook Time: 240 minutes
- Category: Appetizer
- Method: Dehydration
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2
- Sodium: 400
- Fat: 30
- Saturated Fat: 8
- Unsaturated Fat: 20
- Carbohydrates: 10
- Fiber: 2
- Protein: 30
- Cholesterol: 200