Ceviche of scallops with citrus segments, vadouvre cream and mustard seed, Salt-conscious three-course Christmas menu

Ingredients raw marinated scallops

• 30 scallops
• 125 grams of lime juice
• 2.5 tsp. red chili pepper, finely chopped
• 2.5 tsp. coriander, chopped
• 250 ml. olive oil

Ingredients vadouvan cream

• 27 g protein
• 54 g yogurt
• 8 g vadouvan, World Spice Blends Pro Verstegen
• 161 ml. neutral oil

Ingredients hydrochloric acid mustard seed

• 88 grams of mustard seeds
• 88 grams of sushi vinegar
• 132 grams of water

Other Ingredients

• White grapefruit segments
• Borage Cress
• Daikon Cress

Work method marinated scallops

• Open the shells and remove the nut, the white meat, from the shell.
• Rinse the nuts under cold running water for 5 minutes.
• Pat the nuts thoroughly dry with kitchen paper.
• Cut the nuts into thin slices. If necessary, crush them lightly between butcher's foil.
• Divide among plates and marinate with red pepe r, lime juice and cilantro and let soak for about 15 minutes.
• Season with zest of lime and drizzle with some olive oil.

Method vadouvan cream

• Myotize the vadouvan in the oil.
• Remove from heat and pour in the remaining oil.
• Allow to infuse for 12 hours at room temperature.
• Pass the oil through a micro sieve.
• Put the egg whites together with the yogurt in a measuring cup.
• Mix with a hand blender until homogeneous.
• Add the oil drop by drop until a firm cream forms.
• Transfer to a spout bag or spray bottle.
• Store in the refrigerator until use.

Method sweet and sour mustard seed

• Mix all ingredients together in a suitable saucepan.
• Bring to a boil and reduce heat to low.
• Simmer gently until the seeds are soft.
• Store in a tightly sealed container or jar.

Total amount of salt: 0.64 grams per person
Link to dish

Recept: Gastronomixs