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Scallop carpaccio with hazenut and caamelized cauliflower pureé
Appetizers · Lunch · Raw · medium
| Category | Appetizers |
|---|---|
| Type | Lunch |
| Preparation | Raw |
| Difficulty | medium |
| Cooking time | 30 min |
| Author | temia.de from Munich |
| Published on | 08/25/2017 |
| Recipe number | EN-1092 |
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
Ingredients
| 150 gm | Hazelnut |
| 10 ml | Truffleoil |
| 12 pcs | Scallop |
| 1 pcs | Cauliflower |
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