Cuttlefish and lemon fries with scallops in a lardo-bacon and herb coating and saffron sauce
Preparation
- Scallops: Lay out the slices of Lardo bacon and sprinkle with the herbs. Roll each scallop in a slice and season with salt and pepper. Heat a little oil in a pan and fry the scallops briefly on both sides until translucent.
- Saffron sauce: Sauté the onions and garlic lightly in butter and add the flour, stirring to form a roux. Quench with white wine and pour in the fish stock. Add the saffron, season with salt and pepper and allow the sauce to simmer gently. Just before serving, stir in the cream and crème fraîche and purée the sauce with a blender until smooth.
- Cuttlefish and lemon fries: Mix the tempura batter with water, lemon juice, cuttlefish ink and a little salt. Roll the fries in it until they are completely black, separate and deep-fry in hot oil until crispy according to the instructions on the package. Mix the marinade ingredients with the lemon oil in a bowl and toss the deep-fried chips in the mixture.
- Serve the scallops with the saffron sauce on plates and garnish with the sprigs of thyme. Serve the marinated cuttlefish and lemon fries in a separate bowl, sprinkle with the remaining marinade and sea salt flakes.
Ingredients
-
Scallops:
12 scallops
12 slices of Lardo bacon
Oil for frying
10 g fresh, chopped herbs
Salt, pepper -
Saffron sauce:
25 g butter
1 - 2 onions (approx. 50 g), finely cut
1 clove of garlic, finely chopped
25 g flour
60 ml white wine
350 ml fish stock or vegetable soup
1 g saffron
Salt, pepper
100 ml cream
30 g crème fraÎche -
Cuttlefish and lemon fries:
800 g 11er Princess Fries
Coating: 80 g tempura batter
80 ml water
2 tbs lemon juice
4 tsp cuttlefish ink
1 tsp salt
Marinade:
1 tbs lemon juice, zest
Salt, pepper
1 tbs rosemary, finely chopped
4 cloves of garlic, finely chopped
4 tbs lemon oil -
As garnishing:
4 sprigs of thyme
1 tbs sea salt flakes