Scallop Timbale with Champagne Sauce                                Starter


Serves 4

4                                 Scallops

1 sheet                      pasta dough (25 x 5 cm)

1                                 carrot


100 g                        pikerperch

1                                egg

100 g                        heavy cream

2 tbsp                       shipped cream


freshly ground pepper



Chamgagne sauce:

100 ml                     white wine

2 EL                          Noilly Prat

500 ml                     fish stock (see basic recipes)

250 g                       heavy cream

20 g                          butter

1 dash                      tarragon vinegar

2 tbsp                       champagne

2                                tarragon leaves

4                                horn of plenty mushrooms

8 g                             seaweed






Remove scallop meat from shells, wash thoroughly, soak in fresh water to remove salt and cut into thin slices.

Cut pasta dough into eight 5 cm circles. Peel carrot and cut lengthwise into 1,5 mm thick slices using a food slicer. Blanch carrot and arrange in the bottom of a ring greased with butter (3 cm high, 5 cm diameter). Then line the bottom with a cut-out circle of pasta.

To make the stuffing, cut cooled pikerperch meat into pieces, salt and chop using a food processor. Add egg, then add heavy cream stirring constantly. Season with salt, pepper, and nutmeg, strain and fold in whipped cream.

To make the champagne sauce, bring white wine and Noilly Prat to a boil, top up with fish stock and reduce to 1/4 of the original liquid volume. Add heavy cream, butter, tarragon vinegar and champagne. Cook an additional 10 minutes.

Add tarragon leaves and let simmer for 5 minutes, and then remove the leaves. Strain and whisk in a mixer.

To finish:

Place layers of scallops and stuffing in the prepared ring untill filled. Cover with a cut-out circle of pasta and cook in a steamer for approximately 5 minutes.

Take timbale out of steamer, carefully remove from ring and arrange on warmed plates. Cover with champagne sauce.

Garnish with finely chopped horn of plenty mushrooms and blached seaweed.