Salad of Scallops with Celeriac and Feather Tops

Ingredients

• Tobiko Gold
• Scallops
• Celeriac
• Fennel
• Oil of lime
• Kaffir Lime Leaves
• Feather Tops
• Lime
• White Wine
• Cream
• Butter

Method

• Prepare the cream of celeriac.
• Stew the fennel along with Kaffir Lime Leaves.
• Remove the Kaffir Lime Leaves and finely chop the fennel into small pieces.
• Collect the juice of the fennel from the slow juicer.
• Make a beurre blanc and season with juice from the fennel.
• Pipe the cream of celeriac in a red shape on the plate
• Place sliced pieces of braised fennel flavored with Kaffir Lime Leaves on top.
• Cook the scallops and cut into slices.
• Place the scallops on top of the mold.
• Top this again with the sliced pieces of braised fennel.
• Place some Tobiko Gold eggs on top of the dish.
• Pour the beurre blanc of fennel around the dish.
• Drizzle the oil of lime over the beurre blanc.
• Finish with the Feather Tops diagonally against the dish.

Recipe: Eric Miete