Recipes
Platform: Windows
Link: Download the latest version
Price: free
Platform: Mac OS
Link to iTunes Store
Platform: Windows
Link: Download the latest version
Price: free
Platform: Mac OS
Link to iTunes Store
Recipes
Scallop carpaccio with hazenut and caamelized cauliflower pureé
| Category: | Appetizers |  |
|---|---|---|
| Purpose: | Lunch | |
| Preparation type: | Raw | |
| Difficulty: | medium | |
| Tags: | ||
| Cooking time: | 30 | |
| Calories: | ||
| Description: | 1.) Cut the cauliflower in pieces and Cook till done in the vegetable stock , drain the cauliflower safe some of the water .put the cauliflower togheter With salt and peper and the Cream in a blender untill smooth then Add THE zest of a Lime and put iT to a sieve 2.) Roast the hazelnuts 7 min on 170 degress in the oven Chop the hazelnuts 3.) Cut the coquilles really thin and place them on the plate Put salt and peper on iT 4.) Driple Some oil on the coquilles | |
| Zutaten: | Hazelnut (Nuts) - 150 gm Truffleoil (Sauces) - 10 ml Scallop (Seafood) - 12 pcs Cauliflower (Vegetables) - 1 pcs |