Hey guys, in this video I make a delicious modern twist on a really classic. I'm going to cook some scallops en croûte with white asparagus, a potato mousseline and a magnolia beurre blanc. Really a great dish!
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Enjoy making this recipe!
Oven temperature: 230 degrees Celsius for 15 minutes
For the asparagus:
2 liters of water
10 grams of salt
For the roe crispy:
200 grams of boiled potatoes
40 grams of scallop roe
50 grams fish broth
The dough:
130 grams of flour
3 grams of salt
25 grams of water
65 grams of butter
20 grams of egg
Bon appetit!
5 апр 2021
