Name: Refined salsify soup with black pudding and scallops
Total time: 1 h 10 min
Cuisine: French
Ingredients: 500 g salsify; 5 dl poultry stock (or fish fumet); 1 dl cream; 5 g chervil; 4 scallops; 150 g onion; 1 black pudding; shiso cress (for garnishing); Mycryo or clarified butter (for frying); salt (to taste); pepper (to taste)

Method

Get cooking

Preparing the salsify soup:

Wash 1 salsify root without peeling, cut into slices and fry for the garnish.
Peel and rinse the remaining salsify, clean the onion, chop finely and sweat them together without colouring.
Add the stock and simmer. Blend the mixture with a Thermomix.
Add cream, bring to the boil and season with salt and pepper.

Preparing the scallops:

Remove the scallops from their shells, clean, rinse, pat dry, season and fry briefly in Mycryo or clarified butter.

Preparing the black pudding:

Remove the skin from the black pudding, cut into 1.5 cm slices and fry until crisp in butter or Mycryo.

Finishing:

Divide the soup between warm plates.
Distribute the scallops and black pudding.
Finish with fried salsify ribbons, chervil and shiso.

Background

It is important to fry the scallops only briefly to preserve their delicate texture and flavour. The black pudding can be served on skewers if it is firm enough. Made during the fish dishes course at CVO Gent. With thanks to Marie-Christine Cocquyt, Peter Van Laethem and Sam De Wilde. All soups [wpupg-grid id="soepen"]