Scallop tartare with salt-sugar-lemon crust
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, Bunsen burner, mold, mortar
Ingredients
For the tartar:
• 400 g scallop meat
• 40 g shallots, peeled
• 10 g fresh chervil
• 1 chilli (to taste)
• 15 g lime juice
• 15 g Noilly Prat
• 20 g olive oil
• Salt pepper
For the crust:
• Grated peel of 1 organic lemon
(according to taste)
• 20 g sugar
• 2 g salt
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preparation
➊ For the tartare, rinse the scallops in cold water, pat dry, chop finely or cut into very small cubes. Cut the shallots into very fine cubes and finely chop the chervil and chilli.
➋ Weigh and prepare remaining ingredients.
➌ Mix all ingredients together until lightly combined, season with salt and pepper.
➍ Shape into a ring and cover. Before serving, for the salt-sugar-lemon crust, roughly grind the lemon zest, sugar and salt in a mortar and spread over the tartare.
➎ Flame with the Bunsen burner until golden brown.
This is included: Corn-fed chicken Pollo Fino “Black Forest”
Recipe by Gerhard Volk and Heiner Haseidl
Professional grill master Gerhard Volk (left in the picture) and Heiner Haseidl have created special and unusual recipes for FIRE&FOOD 04/2022 at the Grill Academy in Durbach, Baden
created for Label Rouge poultry. The
The special features are in the details!
Recipe from FIRE&FOOD issue 04/2022
