Scallop carpaccio, butternut, apple and smoked eel Recipe

Don't try this at home as it is a lot of work.

But if you insist: blanche rings of red onion for 2 mins in water and vinegar. Cool.

Use a mandoline to slice a potato very thinly. Deep fry in archaide oil.

Then we need 2 mm thick slices of a butternut squash. Use a serving ring to cut out  a few 4 cm discs. Boil them in 1 dl fish stock, the add 2 tbsp Chardonnay vinegar, 2 tbsp olive oil, 1 tbsp ginger syrup and  juice of 1/2 lemon. Season with salt and pepper.

Next softly boil 150 g butternut squash in 2 dl chicken stock with  1 clove of garlic, 1 diced shallot, 2 sprigs of thyme, 1 laurel leaf and 1 tsp curcuma for 20 mins. Remove thyme and laurel and blend to a mash.

Slice 2 scallops and divide 1 fillet of smoked eel into 1 cm pieces.

Plate the scallop slices on top of the butternut discs. Finish with dollops of butternut mash, the smoked eel, matchsticks of apple, toasted pine nuts, the marinated onion and the potato chips.

Regrets?

(Here Claudia Allemeersch' original recipe in Flemish)

from simple food, looking good
Scallop carpaccio, butternut, apple and smoked eel Recipe

from Sweet Cake

Scallop carpaccio, butternut, apple and smoked eel Recipe https://sweetteabiscuits.blogspot.com/2020/11/scallop-carpaccio-butternut-apple-and.html