Recipe of the month October 2016
For your enjoyment…
Do you feel the same as I do on weekends on or special holidays, or when you have guests over? I’d like to cook something very special, not the usual fare. Then I’m either spoiled for choice or I can’t think of anything at all. If even intensively searching the internet turns out to be fruitless or leafing through piles of cookbooks doesn’t turn up any solution, try our Recipe of the Month!
From the chefs of the Schick Restaurants in Vienna, every month there is a new, seasonal recipe from Austrian-Spanish or Viennese cuisine for you to prepare and enjoy at home.
In October 2016 – recipe by Felix Albiez – new chef of the decorated Restaurant “Das Schick”:
Scallop Ceviche
Granny Smith . Yuzu . Coriander . Chili . Avruga
4 servings
Ingredients:
4 scallops (in the shell)
coriander
green chili peppers (medium hot), finely sliced
1 red onion, finely chopped
10 ml yuzu juice
2 Granny Smith apples
50 g Avruga caviar
100 g coriander
2 eggs
100 ml oil
1 lime
20 ml olive oil
1 tbsp. mustard
1 tbsp. sea salt
Preparation:
Using a knife, remove the scallops from the shell and remove the scallop meat. Clean the scallops under water using your finger (they often contain some sand). Slice the scallop meat and chill it in the refrigerator.
For the coriander aioli, separate the eggs and finely chop the coriander. Afterwards, mix egg yolks, coriander, mustard, salt and a dash of lime juice in a bowl. Slowly fold in oil, first drop by drop and later in a thin stream, until a thick mixture forms.
Fold in finely chopped coriander, chili and onions with the yuzu juice and a dash of olive oil. Place scallops in this mixture and season with salt. Marinate scallops for half an hour prior to serving.
Peel Granny Smith apples and scoop out little ball-shaped pieces.
Arrange scallops on a plate with the marinade. Make dots with the aioli on top of the scallops. Place apple balls and Avruga caviar on the plate – like in our photo, for instance – and enjoy.
We wish you much success!
Image credits: © Momentosphere by Tobias de St. Julien
