Pan-fried gambas, scallops with blood peach in jelly, mixed fried vegetables and blood peach blinis

Recipe for 2 servings


Ingredients

Sicoly


Bloody peach quarter - France
Frozen blood peach purée - France

Method


ingredients :

  • 2 Large gambas
  • 30 g Fresh peas
  • 30 g Fresh broad beans
  • 20 g Diced bell pepper
  • 2 / 3 Turned baby carrots
  • 3 Saint-Jacques
  • fumet de crustacés

Blood peach

jelly


ingredients :

  • 100 g Sicoly® blood peach purée
  • 5 g Raspberry balsamic vinegar cream
  • 3 g Gelatine
  • 40 g Sicoly® blood peach quarters

process :

Dice the SICOLY® blood peach quarters. Heat the SICOLY® blood peach puree with the vinegar cream. Add the gelatine. Once this mixture has cooled slightly, add the diced SICOLY® blood peach. Pour into the washed and dried scallop shells.

Blood peach

blinis


ingredients :

  • 8 g Organic yeast
  • 80 g Milk 45%
  • 180 g Flour
  • 100 g Sicoly® blood peach purée
  • 100 g Eggs
  • 10 g Caster sugar
  • 3 g Salt

process :

Stir the yeast into the warm milk. Make a bread dough with this mixture and the remaining ingredients. Leave to rise for 45 minutes. Punch down the dough and place in moulds. Leave to rise once more until the volume has doubled and bake at 200ºC for 10 to 12 minutes. Leave to cool. Unmould.

Decoration

and finishing


Poach the gambas in a shellfish stock for 4 to 5 minutes. Cool and remove the shells. Coat the gambas with the SICOLY® blood peach puree and keep warm. Blanch the vegetables to keep their crunch and add a little melted clarified butter. Pan-fry the scallops, season. Present on a dish with hot blood peach jelly and the scallops placed on warm blinis. Garnish with the baby vegetables and gambas. Sprinkle with tiny aromatic herbs.