Daniel Clifford's Scallop, Leek, Potato and Truffle
Ingredients - 4 extra-large leeks with root - 125g butter - 2g truffle oil - 3g salt - 10ml lemon juice - 2g thyme - 6 large Yukon gold potatoes - 200g
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Vacuum sealer
- Blender
- Immersion blender
- Griddle
- Cookie cutter
- Instant-read thermometer
- Fine-mesh sieve
- Kitchen scale
- Steamer basket
- Oven
- Stove
- Pot
- Saucepan
- Pan
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Peeler
- Plate
- Refrigerator
- Plastic wrap
- Aluminum foil
- Butcher's twine
- Paper towel
Ingredients
- 4 extra-large leeks with root
- 125g butter
- 2g truffle oil
- 3g salt
- 10ml lemon juice
- 2g thyme
- 6 large Yukon gold potatoes
- 200g unsalted butter
- 4g salt
- 10g fine chopped truffle
- 4g white truffle oil
- 4 large, hand dived scallops
- 100g scallop musses
- 50g butter
- 500g fish stock
- 1 stick celery
- 50g white leek trim
- 1 clove garlic
- 5g thyme
- 125g white wine
- 150g dark green lee
- 100g crème fraiche
- 500g scallop stock
- 50g large leaf spinach (washed 3 times)
- Lecithin
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