KACHEN #21 (Winter 2019) English edition

SEASONAL RECIPES
ROASTED SCALLOPS, PARSNIPS,
VOATSIPERIFERY CRUMBLE
AND TRUFFLE CREAM
Serves 4
1 hour
43 minutes
› 12 large scallops without the
coral
For the parsnip purée
› 500 g parsnips
› ½ l milk
› ½ l chicken stock
› 50 g butter
For the crumble
› 100 g flour
› 100 g butter
› 100 g ground almonds
› 50 g grated parmesan
› 10 g ground Voatsiperifery pepper
(wild Madagascan pepper)
› Truffle shavings or a little herring
caviar
For the truffle cream
› 200 ml chicken stock
› 200 ml cream
› 5 g truffle oil
› 10 g tartufata (truffle sauce)
› salt and pepper
The parsnip purée
1 Peel and finely slice parsnips. Add milk and chicken stock and cook on a low
heat for 30 minutes.
2 Strain (keep the cooking stock) and blend with a little chicken stock (add
slowly until you achieve the right consistency).
3 Stir in butter then season with salt and pepper.
The truffle cream
Reduce the cooking stock by half, add cream, reduce by half again and add
tartufata, truffle oil, salt and pepper then blend with a hand blender.
The scallops
Colour the scallops on one side in a little oil (sunflower, olive etc.) Remove
from the heat, add a knob of butter and put to the side.
The crumble
Whisk all the ingredients with a flat
beater then bake for 12 minutes at
180°C on a sheet of baking paper.
Place the parsnip purée on the
bottom of the plate, coat with
crumble, place 3 scallops on top and
garnish with a few truffle shavings
and a little herring caviar (avruga).
Serve the sauce on the side. Feel free
to coat the entire plate in the sauce.
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KACHEN No.21 | WINTER 19