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! If you don’t want to have to prepare your meal yourself, it will be a pleasure for the teams of the Schick Restaurants to spoil you with culinary treats all around…

In June 2019 – recipe by Gerasimos Kavalieris – new chef of the decorated Restaurant “Das Schick”:

Scallop . sugar melon . garden cucumber . greaves

Ingredients for 4 people:

4 pieces scallops and roes

olive oil
thyme
garlic
sea salt
Pimentón de la Vera Dulce
10 g butter

300 g cucumber cubes, finely chopped (saving sections for purée)

100 g cucumber puree
20 g rapeseed oil
10 g Verjus
Piment d’Espelette
salt
bronze fennel, finely chopped

Gazpacho of sugar melon:
1 ripe tomato
scallop water
500 g sugar melon puree
100 g cucumber puree
10 g shallots
45 g extra virgin olive oil
15 g tomato vinegar
Piment d’Espelette
salt

50 g greaves
salt

Preparation:

Use a knife or oyster opener to cut the shell halves, carefully separate the mussels from the shell, reserve the water and roe.

Fry the scallops and roes in a pan with olive oil and thyme for 2 minutes on each side, adding butter, sea salt and Pimentón de la Vera Dulce.

Salt the cucumber cubes and drain for 10 minutes. Marinate with cucumber puree, rapeseed oil, verjuice, Espelette allspice, salt and chopped bronze fennel.

Finely chop the greaves and heat briefly in a pan, remove excess fat and season with salt.

For the gazpacho, blend all the ingredients and season generously.

Arrange all components decoratively and finish with herb oil or argan oil.

Enjoy your meal!