Servings: 4
Calories: 350kcal
Ingredients
- 500 gram Salsify
- 5 Dl Poultry Fund ( or fish fumet)
- 1 Dl cream
- 5 gram chervil
- 4 Scallops
- 150 gram onion
- 1 blood sausage
- Shiso cress (for garnish)
- Mycryo or clarified butter (for baking)
- Salt (to taste)
- Pepper (to taste)
Instructions
Preparation of salsify soup:
- Wash 1 salsify without peeling, cut into slices, and sautƩ for garnish.
- Peel the rest of the salsify, rinse, clean the onion, finely chop and sue together without coloring.
- Add the fund and let it simmer. Blend the mixture with a thermomix.
- Add cream, bring to a boil, and season with salt and pepper.
Preparation of scallops:
- Remove the scallops from the shell, clean, rinse, pat dry, season, and fry briefly in mycryo or in clarified butter.
Preparation of black pudding:
- Remove the skin from the black pudding, cut into 1.5 cm slices and fry until crispy in butter or mycryo.
Finishing:
- Divide the soup between warm plates.
- Divide the scallops and black pudding.
- Garnish with sautƩed salsify ribbons, chervil and shiso.
Voedingswaarden
Calories: 350kcal
- It is important to fry the scallops only for a short time to preserve their delicate texture and flavor.
- The black pudding can be served on skewers if it is firm enough.