Brandade with Seared Scallops and a Grapefruit Relish
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Cooking tools:
- Saucepan
- Potato ricer
- Food mill
- Kitchen mixer
- Stand mixer
- Saute pan
- Cutting board
- Chef's knife
- Mixing bowl
- Airtight container
- Nonstick skillet
- Dinner plate
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Peeler
- Stove
- Refrigerator
- Kitchen towel
- Fine-mesh sieve
Ingredients
- ¾ lb Yukon gold potatoes
- 1 cup 2 % milk
- ¼ cup water
- 8 thyme sprigs
- 1 bay leaf
- 9 white peppercorns
- 1 clove garlic, crushed
- ½ lb smoked sablefish
- ½ cup heavy cream
- 4 tbsp extra-virgin olive oil
- 3 tbsp olive oil
- 2 ruby grapefruits
- ½ Thai chili, finely chopped
- ¼ cup finely diced red onion
- ¼ cup finely diced yellow onion
- 1 tbsp brown sugar
- 2 tbsp red wine vinegar
- 8 large scallops, muscle removed
- 4 tbsp olive oil
- Chervil to garnish
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