Scallop mousseline with langoustine, beurre blanc on fermented potatoes and saffron infused fennel - Recept hos AVEQIA Stockholm

Ingredients

• 50 g Curly parsley
• 0,5 pcs Jalapeno
• 1 dl rapeseed oil
• 3 g Salt
• 1-2 Fennel bulbs
• 20 g Olive oil
• 40 g Water
• 40 g Lemon juice
• 15 g Salt
• 5 g Sugar
• 2 Bay leaves
• 2 g Fennel seed
• 0,5 g Saffron
• Peel and slice the onion
• black peppercorns
• dill seeds
• white wine
• potato liquid
• vinegar
• cream
• trout roe
• 150 g Scallops
• 50 g Cream to be folded in after mixing
• 0,5 pcs Cucumber