Text 29957, 86 rader
Skriven 2015-08-13 02:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: hospitals 81
====================
 ML> He was eating more in hospital than he had been at home.
 ML> Jason commented on that as well.
 DS> Eating more, drinking less :-}}

There's not a whole lot to do in house except eat and ogle
the nurses. There are TVs in the rooms, but they operate
under a scheme where you buy a card from the gift shop and
install it - both Jason and I asked him if he wanted one,
and he said no, just that little radio with earphones and
his beloved engineering magazines (his favorite, the one
with the article about Mrs. Roebling, is ceasing publication,
which made him sad).

SCALLOP AND CAVIAR PILLOWS
categories: fish, starter, shellfish
servings: 4

8 lg scallops
30 g unsalted butter, melted
2 Tb Sevruga caviar
coarsely cracked white pepper to taste
h - For the sauce
1 lemon, zest of, in matchsticks
2 shallots, very finely chopped
45 g unsalted butter
3 Tb Chardonnay
3 Tb mussel fumet
350 ml double cream
1 ts freshly-squeezed lemon juice
sea salt and freshly ground white pepper
1 Tb Sevruga caviar
2 Tb fresh chives, snipped
sea salt, for garnish

Rinse the scallops and pat them dry. Remove the
little muscle on the side of each and discard.
Using a thin, sharp knife, slice each scallop
horizontally into four equal slices. With a
brush, very lightly butter one side of each
scallop slice. On a small, chilled, ovenproof
salad plate, arrange four scallop slices,
buttered side down, in a circle; the slices
should not overlap. Place a small spoonful of
caviar on top of each scallop slice. Place a
scallop slice, buttered side up, on top of the
caviar, to form little scallop sandwiches.
Repeat this on three other salad plates.
Sprinkle with several grains of coarsely
cracked (not ground) white pepper. Cover w
ith clingfilm and refrigerate.

Preheat the oven to 350F/180C/Gas 4.

To make the sauce, bring a small saucepan of
water to a boil. Place the lemon zest in a
fine-mesh sieve and submerge it in the boiling
water for 10 sec. Drain. Finely chop the zest
and set aside.

In a small saucepan, combine the shallots and
30 g butter over a moderate heat. Cook until
soft and translucent, 2 to 3 min. Add the
wine, bring to a boil, and boil 2 to 3 min to
burn off the alcohol. Strain through a fine-mesh
sieve into a large saucepan. Add the mussel
fumet, cream, lemon zest and lemon juice. Cook
over high heat 5 min or until reduced by half).
Remove from the heat and whisk in the remaining
butter, whisking constantly until all the butter
is incorporated and the sauce is smooth and creamy.

Remove the prepared scallops from the fridge and
place the plates in the preheated oven for 1 min.
The scallops should just begin to warm, no more.
Add the caviar to the sauce and stir to blend.
Remove scallops from the oven and divide the
sauce among the four plates, evenly covering
scallops. Sprinkle each plate with chives and
salt; serve immediately.

Michael Bateman, The most wonderful food in the world
The Independent, 11/26/1995

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