Scallops with fruit sauce, kohlrabi and microleaves pea
How it works:
Scallops
Season the scallops with the fleur de sel and curry powder. Fry in hot olive oil for 1 minute on each side.
Deep fried kohlrabi
Cut the kohlrabi into 1 cm thick strips. Preheat the deep fryer to 175° C.
Salt the kohlrabi, roll first in the flour, then in the egg white and finally in the breadcrumbs. Fry for about 5 minutes.
Vinaigrette
Dissolve the honey, vinegar, salt and pepper in the fruit puree. Mix with the oil to make a homogeneous vinaigrette.
Garnishing and refining
Arrange all the components on a plate. Decorate with our micro leaves and nasturtium flowers.
What you need for 3 people:
Scallops
- 6 scallops, ready to cook
- 2 tbsp olive oil
- ½ tsp curry powder
- 1 pinch fleur de sel
Deep fried kohlrabi
- 100g kohlrabi
- 1 pinch of salt
- 1 tbsp wheat flour
- 1 egg white
- 2 tbsp breadcrumbs
Vinaigrette
- 1 ½ tsp honey
- salt, pepper
- 3 tbsp passion fruit puree
- 1 tbsp white balsamic vinegar
- 4 tbsp pistachio oil
Verwendete Produkte
