Rolf Fliegauf’s Marinated Scallop with Green Apple and Dill
A dish that tastes as elegant as it looks, this creation from Swiss chef behind 2-Michelin-starred Ecco Ascona and Ecco St Moritz heroes the scallop in all its glory.
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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.four-magazine.com.
Ingredients
- 1kg coarse sea salt
- 500g sugar
- scallops
- 1kg cured scallops (above)
- 45g poultry stock
- 6g vegetable ash
- 9g Aktivia
- 10g sunflower oil
- fresh scallops
- lemon oil
- kaffir lime
- salt
- cayenne pepper
- sunflower oil
- marbled scallops (above)
- scallop tartare (from above)
- Maldon sea salt
- fresh radishes
- Granny Smith apples
- chives
- basic vinaigrette
- 1100g apple purée
- 1100g fresh Granny Smith apple juice
- 700ml sunflower oil
- 400g fresh dill
- 200g fresh spinach
- 1kg Granny Smith apple base (above)
- fresh lime
- Calamansi vinegar
- Xantham gum
- dill oil (above)
- 1 litre apple base (above)
- juice of one lime
- 10g agar
- 10g gelatin
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