Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Fried scallops with celeriac moulade and caviar
Tender scallops, crispy fried on the outside, meet crunchy celery and temptingly salty caviar. Very easy to make and still great taste and texture!
Cooking time: 1 hour 30 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 120 | g | Mayonnaise |
| 2 | tablespoon(s) | Dijon mustard |
| 2 | tablespoon(s) | Lemon juice, fresh |
| 1 | tablespoon(s) | Small capers, drained |
| 1/2 | bunch | Parsley, finely chopped |
| 1 | Large celeriac (approx. 450 g) | |
| 50 | g | Grüll caviar |
| Salt | ||
| Pepper, freshly ground | ||
Ingredients for the scallops
| Ingredients (4 servings) | ||
|---|---|---|
| 30 | g | Butter |
| 1 | splash(es) | Lemon juice |
| 1 | tablespoon(s) | Olive oil |
| 4 | Large scallops | |
| 1 | pinch | Cayenne pepper |
| 60 | ml | White wine, dry |
- Mix the mayonnaise with the mustard, lemon juice, capers and parsley.
- Peel and quarter the celeriac. Cut into thin slices with a vegetable slicer and then into fine julienne.
- Fold the celery into the mayonnaise, season with salt and pepper. Cover and leave to infuse in the fridge for at least 1 hour.
- Melt the butter over a medium heat until it is brown and nutty. Squeeze in a little lemon juice to stop the cooking process and transfer to a small bowl.
- Heat the oil in a cast-iron pan over a high heat. Season the scallops with salt, pepper and cayenne pepper and fry on both sides until nicely browned, about 2 to 3 minutes.
- Place the scallops on a warm plate and deglaze the roast residue with white wine. Allow to boil down considerably, turn off the heat, add the brown butter and mix well. Season to taste.
- Arrange the remoulade on plates and place the warm scallops on top. Pour over the sauce and finish with a spoonful of caviar.
