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http://www.lifestylefood.com.au/recipes/17112/blanc

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Blanc

Try this recipe by Sang Hoon Degeimbre, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.Try one of celebrity chef Sang-Hoon Degeimbre's recipes.

Ingredients

  • Dong Chi Mi

  • Scallops

  • White Mayonnaise

  • Jerusalem Artichoke Mousseline

  • Silver Paper

  • Lemon Meringue

Method

  • Dong Chi Mi:

  • 1.

    Peel and cut daikon into pieces 8–10cm.

  • 2.

    Cover them with salt and leave for at least 1 hour.

  • 3.

    Peel and cut onions and pears and place with the daikon, cover.

  • 4.

    In a large container add the water, garlic, ginger and green peppers.

  • 5.

    Add the spring onions cut into sticks. Add the Chinese cabbage cut in half.

  • 6.

    Add the daikon with salt, onions and pears.

  • 7.

    Leave at room temperature for two to three days. Keep it cold at 2°C after this time.

  • Scallops:

  • 1.

    Colour the scallops lightly in a frypan and cut each into halves. Soak them in the dong chi mi water. Cut the pickled daikon into 5mm cubes.

  • White Mayonnaise:

  • 1.

    Mix all ingredients together.

  • 2.

    Emulsify with hand-held blender.

  • Jerusalem Artichoke Mousseline:

  • 1.

    Wash Jerusalem artichokes and cook with the skin on the barbecue or in the oven at 180°C for 20 minutes. Cool.

  • 2.

    Use a spoon to extract the flesh, approximately 400g. Place in Thermomix and work at 70°C, speed 8, with the other ingredients until smooth and creamy.

  • Silver Paper:

  • 1.

    Cook the potatoes with water, store water and boiled potato separately.

  • 2.

    Put the water and the potato in a Thermomix, add the powders and work at speed 8 until it reaches 70°C.

  • 3.

    Remove, spread small piles of dough with a spatula on sheet of silicone and place in the dehydrator at 65°C until a thin crisp sheet forms.

  • 4.

    Leave to dry.

  • Lemon Meringue:

  • 1.

    Add citras and egg whites to the lemon juice.

  • 2.

    Add dried egg whites to the powder, beating on medium speed.

  • 3.

    Add sugar and continue to whisk at medium speed. Once stiff peaks have formed, transfer mixture into a piping bag, and pipe onto a silicone sheet. Put into a dehydrator at 50°C for 5 hours. Keep dry.

  • To Serve:

  • 1.

    Put 6 halves of marinated scallops on each plate.

  • 2.

    Accompany each with a piece of a diced daikon and mayonnaise.

  • 3.

    Add Jerusalem artichoke mousseline, lemon meringue and pieces of silver paper to finish.

Notes


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