Trout and Scallop, Cabbage, Broccoli and Pea Sauce
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
1 fillet of trout1 scallop
¼ savoy cabbage trimmed
cored and finely sliced
2 cherry tomatoes
2 hazelnuts
6 florets of broccoli
400ml of natural yoghurt
500g frozen peas
70ml cream
70ml vegetable stock
Olive oil.
Method:
- For the trout, remove the skin, cut the fillet in half depending on size and cook over a low heat with some olive oil until the fish becomes tender and soft.
- Bake the scallop in the oven for 10 minutes at 80°C and finish over a low heat with some olive oil.
- Confit the tomatoes in olive oil until they soften but still holding their shape.
- Cook two of the broccoli florets in salted water so they’re slightly soft all the way through.
- Blend the remaining broccoli with the yoghurt until smooth. Spread thinly on a piece of baking parchment and dry out in the oven at 50°C.
- Cook the peas in salted water, being careful not to discolour them. Place in a blender and blitz until smooth and pass through a fine sieve to ensure smoothness.
- Finely slice the cabbage and blanch in salted water, finish in olive oil or butter.
Assembly:
- Place a spoonful of the cabbage in the bottom of a bowl.
- Place the scallop and trout on top of the cabbage with the tomato, broccoli crisp and hazelnuts on top.
- Finish the sauce by heating the pea puree with cream and vegetable stock and serve the dish.
