Carpaccio of scallops, foie gras and truffles
9 Sep, 2024 | Recipes to eat
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Carpaccio of scallops, foie gras and truffles
The carpaccio that will enhance your end-of-year celebrations
Instructions
Préchauffer votre four à 180°C
Éplucher délicatement la truffe et mettre les épluchures dans 5 cl de porto
Open and detach the scallops from their shell, trim them and rinse them. Slice them into 3 mm thick strips. Place the resulting slices flat on a plate.
Slice the foie gras such as scallops and truffles into thin strips.
Spread two spoons of cold eggplant caviar to form a thin disk on the plates, arrange the salad and herb mixture around it. Sprinkle with radishes cut into cubes and kumquats into thin slices. Place the scallops with slices of foie gras and truffles on the eggplant, drizzle everything with vinaigrette. Sprinkle with fleur de sel and decorate with a few flowers.
Eggplant caviar
Coupez les aubergines en deux dans le sens de la longueur, incisez la chair, arrosez d'huile d'olive et mettez au four 15-20 min.
Sortez du four, laissez tiédir et grattez la chair avec une cuillère. Hachez grossièrement et râpez finement quelques zestes de citron vert. Assaisonnez et placer au frigo.
For the vinaigrette
Mix a spoonful of hazelnut oil, 5 spoons of peanut oil, 1 spoon of Melfor, 1 spoon of balsamic vinegar and a spoon of port with the truffle pieces. Season with salt, black pepper and chili pepper.
Food and wine pairing: We suggest our Muscat lieu-dit Stierkopf
