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Green apple jelly, scallop tartare and caviar


Green apple jelly, scallop tartare and caviar


For the green apple jelly:

• 5 green apples

• 2 g of ascorbic acid

• 1 lime (the juice)

• 2 drops of green food coloring

• 3 gelatin sheets of 2.5 g each


For the Scallop tartare:

• 12 scallops, without coral

• 1 tomato

• 1 tablespoon of candied lemon

• 1 small shallot

• A bit of white wine

• 1 tablespoon of chives

• Olive oil

• Pepper

• Salt


For the final touch

• 40 g of caviar

• 1 bag of blinis (cocktail)



For the green apple jelly:

• Cut the apples into pieces without peeling them, remove the core. Pass the apple pieces through the juicer. Add the lemon juice, ascorbic acid and food coloring. Heat half of this juice and dissolve the gelatin leaves that you have soaked in cold water in it. Mix the two juices and pour the preparation into a 1 cm thick baking covered with plastic wrap. Let cool until the jelly is completely set.

For the scallops tartare:

• Cut the scallops into cubes. Remove the pips of the tomato and cut it into brunoise, like candied lemon. Chop the shallots and cook them briefly in white wine. Finely chop the chives. Mix everything together and refrigerate on ice. Season the tartare at the last moment and add a drizzle of olive oil.

For the finish:

• Unmould the jelly, cut 6 rectangles of 8 x 2 cm and place them in the center of very cold plates. Garnish with the scallop tartare and finish with a spoonful of caviar. Serve with toast or blinis.

Find all the recipes of our partner blogger Hap en Tap here


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