Refined Salsify Soup with Black Pudding and Scallops

A harmony of earthy and seafood flavors, topped off with a hint of fresh herbs.

This soup combines the earthy notes of salsify with the rich texture of black pudding and the delicacy of scallops. It is a dish where the simplicity of the ingredients comes together in a flavorful complexity on the plate. The addition of shiso cress and chervil brings a fresh and aromatic touch that takes the soup to the next level. The crunchy fried salsify ribbons add a nice contrast and make the presentation visually appealing. This dish is perfect for a special occasion or a sophisticated meal with loved ones.

Total Time: 1 10

Course: Soup

Cuisine: French

Keyword: blood sausage, Salsify, Scallops

Servings:

Calories: 350kcal

Ingredients

Instructions

Preparation of salsify soup:

Wash 1 salsify without peeling, cut into slices, and sauté 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 sautéed 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.

Made during the fish dishes course at CVO Gent. With thanks to Marie-Christine Cocquyt – Peter Van Laethem – Sam De Wilde.