Text 18078, 95 rader
Skriven 2011-11-21 21:40:00 av JIM WELLER (1:123/140)
Ärende: Scallops 2
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buckwheat Blinis with Oysters, Smoked Salmon, Scallops
 Categories: Oysters, Pancakes, Scallops, Salmon, Caviar
      Yield: 12 Servings
 
           BLINIS:
    300 ml Warm milk
     15 g  Compressed yeast or
  1 1/2 ts Dried yeast
    250 g  Buckwheat flour
      1 pn Salt
      1 tb Sugar
      3 lg Egg yolks, beaten lightly
      3    Egg whites
     30 ml Vegetable oil
     60 g  Butter, melted
           Clarified butter for frying
           TOPPINGS:
     12    Scallops without roes
      3 tb Olive oil
      1 tb Lemon juice
      1 tb Chives, chopped finely
           Salt and pepper to taste
      1    Red capsicum, roasted, skin,
           -seeds and membranes removed
     12    Oysters in the shell
    150 g  Sliced smoked salmon
           Dill sprigs
           CREAM SAUCE:
    1/2    Cup cream
      1 tb Oyster juice
      1 tb Lemon juice
      1 tb Chives, chopped finely
      2 tb Salmon roe
           Salt and pepper
 
  Medley of buckwheat blinis topped with oysters, smoked salmon and
  scallops
  
  To make the blinis: mix the warm milk with the yeast and set aside
  until it froths.  Put the buckwheat flour, salt and sugar in a
  bowl and mix together well.  Add the egg yolks to the dry
  ingredients. Add the milk and yeast mixture and mix together.  Let
  stand, covered, in a warm place for one hour to expand.  Beat the
  egg whites until stiff peaks form. Add the oil and melted butter
  to the buckwheat mixture and fold in the beaten egg whites. Heat a
  large, heavy frying pan until hot, brush with melted ghee and drop
  spoonfuls of the batter onto the surface to make blinis
  approximately 4cm in diameter.  Cook over medium heat for about 3
  minutes or until small bubbles appear on the surface and the
  underside is a light brown. Turn the blinis over with a metal
  spatula and cook for a further 2 minutes or until brown. Transfer
  to a plate, cover and keep warm. You will need 36 blinis for the
  medley.
  
  To prepare the toppings: slice the scallops horizontally into
  three thin slices.  In a small bowl mix together the oil, lemon
  juice, chives, salt and pepper.  Add the scallop slices and mix
  until well coated. Set aside for 10 minutes.  With a 1cm round
  cutter cut out small discs from the red capsicum.  Remove the
  oysters from their shells, reserving a tablespoon of the juice.
  Roughly chop the oysters and put on top of 12 blinis. Form the
  smoked salmon slices into 12 small flower shapes, put a dill sprig
  on top, and place on a further 12 blinis. Drain the dressing from
  the scallop slices and arrange 3 slices, alternating with 3
  discs of red capsicum to form a flower shape on top of each of the
  remaining 12 blinis.
  
  To make the cream sauce: Lightly whisk together the cream, oyster
  and lemon juices and the chives.  Carefully stir in the salmon
  roe.
  
  To assemble the medley: arrange three of each blini variety on
  individual serving plates. Pour a small quantity of the cream
  sauce in the centre and serve at once.

  Philippe Mouchel, Paul Bocuse Restaurant, Melbourne

  Source: Vogue Entertaining Guide June/July '94

  Bon Appetit, Exec. Chef Magnus Johansson
 
MMMMM

Cheers

YK Jim


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