👨🍳 Method
-
1
Cut the white part of the leek into julienne (thin strips).
-
2
Sweat the leek julienne in a knob of butter without browning.
-
3
Cut the remaining leek and the onion into large brunoise (small dice).
-
4
Sweat the onion in a knob of butter and a little water without browning.
-
5
Deglaze with the fish fumet.
-
6
Bring to a boil and add the celery and leek greens.
-
7
Simmer gently for 30 minutes.
-
8
Strain the soup twice—first through a coarse strainer, then through a fine one.
-
9
Taste and adjust seasoning with pepper and salt.
-
10
Return the soup to a boil and skim any impurities from the surface.
-
11
Bind the soup with cream mixed with the egg yolk.
-
12
Heat the scallops in a very hot pan with butter and sear briefly on both sides until just cooked.
-
13
Arrange the leek white julienne in serving bowls.
-
14
Pour the warm soup over the leek julienne.
-
15
Place the seared scallops on top and garnish with lumpfish caviar and fresh dill.
🤖 Ask the Cooking Assistant about this recipe
Ask a question about this recipe, or request an adjustment (e.g. "make this halal" or "replace flour with a gluten-free alternative").
