Scallop Mousseline & Langoustine Recipe by AVEQIA Stockholm
Scallop mousseline with langoustine, beurre blanc on fermented potatoes and saffron infused fennel och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!
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Cooking tools:
- Pressure cooker
- Immersion blender
- Blender
- Food processor
- Mandoline
- Cookie cutter
- Silicone baking mat
- Piping bag
- Mousseline mold
- Vacuum sealer
- Water bath
- Steam oven
- Blast chiller
- Gas burner
- Kitchen scale
- Tissue paper
- Measuring bottle
- Tweezers
- Plastic wrap
- Fine-mesh sieve
- Saucepan
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Refrigerator
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
- 1 Banana shallot
- 2 tbsp Black peppercorns
- 1 tbsp Dill seeds
- 150 ml White wine
- 150 ml Fermented potato “juice”
- 2 tbsp Champagne vinegar
- 100 ml of Double cream
- 200 g Butter
- 50 g Trout roe
- 150 g Scallops
- 150 g Double cream
- 50 g Cream to be folded in after mixing
- 0,5 pcs Cucumber
- Quince juice
- 1/2 box Cornflower 1/2 box Fennel dill Furikake
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