Scallops with Morel Mushrooms, Truffles and Foie Gras
A complex cold platter featuring scallops as the primary ingredient, paired with morel mushrooms, foie gras, morel mushroom paste, celeriac puree, and truffle salad.
Ingredients
small morel mushrooms (stems removed, cleaned)
12
chicken consommé (for cooking morel mushrooms)
to taste
truffle juice
1 cl
whole eggs (added to liquid)
22 g
foie gras
to taste
heavy cream (boiled then mixed with foie gras)
5 cl
sugar
a pinch
breadcrumbs (for making mushroom sauce)
to taste
white sauce (for making mushroom sauce)
to taste
heavy cream (for making mushroom sauce)
to taste
dill (chopped, for mushroom sauce)
to taste
shallots (chopped)
to taste
butter (for sautéing)
to taste
celery root (diced, boiled for 20 minutes)
70 cl milk + 10 g salt (for boiling)
olive oil (for blending into puree)
to taste
truffles
35 g sliced + 25 g chopped + 10 g chopped
lemon juice
a dash
flaky sea salt
to taste
vinaigrette
2 tbsp + 6.5 cl
scallops
to taste
lettuce leaves (for salad)
to taste
Instructions
1
Prepare Morel Mushrooms
Clean 12 small morel mushrooms, remove stems and wash one day in advance.
2
Cook Morel Mushrooms
Bring chicken consommé to a boil, add morel mushrooms and cook for 2 minutes. Remove, drain and reserve the cooking liquid. Wrap the morel mushrooms in a cloth.
3
Make Truffle Flavored Sauce
Take 10 cl of reserved morel cooking liquid, add 1 cl truffle juice, bring to a boil. Mix in 22 g whole eggs, strain and refrigerate for 12 hours.
4
Make Foie Gras Sauce
Boil 5 cl heavy cream, mix with foie gras, add salt, pepper and a pinch of sugar. Mix in 24 g whole eggs, then strain.
5
Make Morel Mushroom Sauce
Dice 20 g morel mushrooms, sauté with 1 tbsp heavy cream. Add salt and pepper. Once excess moisture evaporates, add breadcrumbs, white sauce and heavy cream. Simmer until sauce thickens, then add chopped dill.
6
Combine Foie Gras and Morel Mushrooms
Mix the morel mushroom sauce with the foie gras sauce. Place 30 g of the mixture on each plate, cover with aluminum foil and bake in a steam oven at 80°C for 16 minutes.
7
Stuff Morel Mushrooms
Use a piping bag to fill the cooled morel mushroom sauce into the pre-cooked morel mushrooms. Place 3 stuffed morels per serving.
8
Make Celery Root Puree
Dice celery root, boil in a mixture of milk, water and salt for 20 minutes. Drain, strain and blend into a puree, then mix in olive oil and heavy cream.
9
Make Truffle Salad
Slice celery root and truffles, mix with lettuce leaves. Add a dash of lemon juice, 1 tbsp olive oil, flaky sea salt and pepper, then toss with vinaigrette.
10
Make Truffle Flavored Celery Root Puree
Add 6.5 cl truffle vinaigrette to the celery root puree, emulsify, then mix in 10 g chopped truffles. Season to taste.
11
Sear Scallops
Heat olive oil in a frying pan, add scallops and sear for 1 minute per side. Season with salt and pepper.
12
Pour Truffle Sauce
Pour 3 cl of the truffle flavored sauce made one day in advance over the foie gras sauce, cover with aluminum foil and bake in a steam oven at 88°C for another 20 minutes.
13
Plate and Serve
Place celery root puree in the center of the plate, add the mixed salad and celery root truffle strips around it. Arrange seared scallops and stuffed morel mushrooms on the side, garnish with dill.
