Velvety Cream of Watercress Soup with Scallops and Osetra Caviar
- 1 quart chicken consommé (1 l)
- 7 ounces brown butter (200 g)
- 4 1/4 fluid ounces whipped cream (12.5 cl)
- 1 1/4 teaspoons coarsely black pepper (5 g)
- 8 3/4 ounces spinach (250 g)
- 2 bunches watercress
- fleur de sel
Scallops and Caviar
- 8 scallops
- 1 lemon
- 1 1/2 tablespoons seasoning olive oil (2 cl)
- 5 ounces osetra caviar (140 g)
Instructions
Step 1: Watercress Soup
Choose only the greenest leaves of spinach and watercress, then wash and spin dry. Boil in heavily salted water until they can be crushed between the fingers.
Cool quickly in ice water to set the color, then drain. Liquefy in a high-speed blender, and strain through a fine-meshed tamis.
Reduce the chicken consommé, then emulsify with the brown butter. Add the watercress puree, and whisk. Season generously with pepper, and emulsify with an immersion blender.
Step 2: Scallops and Caviar
Clean the scallops, remove the nerve muscle, rinse, and pat dry.
Cut the scallops into 24 thin, even strips. Toss them in a dash of lemon juice mixed with some olive oil, and place on a sheet pan.
Place 12 strips of scallops on a plate, spread with caviar, and cover with the other scallop strips to form little sandwiches.
Top with on the remaining caviar, forming a dome.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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