Scallop

Rhubarb elderflower soup | truffle | vanilla | daikon | chive oil

- a recipe for 8 persons -

Marinated radish:

3 red radishes

400 ml apple juice

60 g ginger

100 ml apple cider vinegar

100 g sugar

1 tbsp coriander seeds

2 star anises

2 lemongrass stalks

Peel the radishes and vacuum-seal them with the apple juice, ginger, apple cider vinegar, sugar, coriander, star anise and lemongrass. Steam for 1 hour at 100°C.

Flambéed radish:

200 g white radish

salt

Flambé the white radish all around with a Bunsen burner until the surface is black. Sprinkle with salt.

Rhubarb brew:

2 kg rhubarb

3 vanilla pods

300 g sugar

2 litres apple juice

elderberry syrup

lemon juice

Chardonnay vinegar

1 g xanthan

Cut the rhubarb into pieces and cook with the apple juice, vanilla, sugar, elderberry syrup, lemon juice and vinegar. Simmer for 45 minutes. Strain through a sieve, mix 250 ml with xanthan gum and set aside.

Chive oil:

300 g chives

50 g spinach

1 litre vegetable oil

Fleur de Sel

Puree the chives and spinach. Add the vegetable oil and heat to 75°C. Strain.

Rhubarb ragout:

3 sticks of rhubarb

4 shallots

1 Granny Smith apple

300 g sugar

550 ml apple juice

2 vanilla pods

cornflour

Dice the rhubarb, shallots and apple. Fry the shallots and apple, caramelise the sugar. Add the apple juice, simmer with the vanilla and rhubarb until the rhubarb is cooked. Thicken with cornflour and leave to cool.

Rhubarb gel

1kg rhubarb boiron

350ml puréed sugar

100ml apple cider vinegar

Two pods of vanilla

12g agar agar

Dice the rhubarb, shallots and apple. Fry the shallots and apple, caramelise the sugar. Add the apple juice, simmer with the vanilla and rhubarb until the rhubarb is cooked. Thicken with cornflour and leave to cool.

Rhubarb jelly (for later use):

1 kg rhubarb puree

350 ml sugar syrup

100 ml apple cider vinegar

2 vanilla pods

12 g agar agar

Bring the rhubarb puree, sugar syrup, apple cider vinegar and vanilla to the boil. Bind with agar agar. Allow to cool on a baking tray. Puree and fill into piping bags.

Other ingredients:

4 scallops per person

cornflower blossoms

1 medium-sized Périgord truffle

chive tips

chive capers

Serving per plate:

Place approx. 60 g of rhubarb ragout in the centre of the plate. Slice the truffles and place 3 thin, round slices on top of the ragout. Arrange 4 slices of scallop and 4 slices of seared radish alternately to form a rose. Decorate with rhubarb gel, chives and cornflower blossoms. Pour the rhubarb stock around the plate.

ENJOY!