Blanc

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.