Recipe by Executive Chef Nigel Munzberg, Royal Adelaide Golf Club, South Australia
Celeriac remoulade with cornichons, Lilliput caper on potato gratin with julienne prosciutto matchstick potatoes & mache salad with truffle & lime vinaigrette.
Celeriac Remoulade
Ingredients:
Preparation
For the celeriac remoulade peel slice and julienne the celeriac. In a bowl add the celeriac, capers, cornichons, chive, parsley, lemon zest and enough mayonnaise to bind the ingredients, Season the remoulade with salt a pepper to taste. Store in a sealed container and refrigerate until needed.
Potato Gratin
Ingredients:
Preparation
In a sauce pan bring the cream, garlic, thyme to the simmer. Allow to infuse, strain through a sieve. Peel and slice the potato, in a baking tray lined with baking paper ladle enough cream to cover the bottom of the tray, fan out the potato, season with salt a pepper, repeat this approximately 4 to 5 times ladling cream on top for the last step cover with baking paper and weigh down with a wire rack. In a preheated oven at 200°C (375°C) bake for 45 - 60 minutes, this time may vary depending on the oven. Once cooked place a weight on the wire rack to press the gratin and refrigerate to set. Turn out on a chopping board and cut into rounds 4-4.5 cm wide. Place on three rounds per serve on a tray with baking paper to reheat ready to serve.
Truffle and lime vinaigrette
Ingredients:
Preparation
Blend together in a food processor the lime juice, lime zest and Dijon mustard.
Pour in the oils gradually with the machine running. Adjust the consistency with a little water if required. Add the truffle salsa and season to taste. Store in a sauce bottle or sealed container and refrigerate until needed.
Assembly
Reheat the potato gratin in the oven, pan fry the scallops with a little oil, turn once the scallops colour, add a couple knobs of butter and caramelise. The scallops should be partially translucent in appearance, remove from pan and place on paper towel. Plate gratin, place a teaspoon of remoulade on each gratin, then a scallop on each, garnish with crispy prosciutto and micro herbs, dress with truffle vinaigrette and serve.
Cook’s Notes
Pat dry the scallops between paper towels before cooking, this will assist when pan frying to stop the scallop sticking and aid in achieving a nicely caramelised scallop rather than the scallop stewing in excess moisture.
Wine Match
Michael Hall Roussane
Ingredients:
- ½ Each - Small Celeriac (Finely Sliced and julienne)
- 1 tablespoon - Lilliput Capers (wash off excess salt)
- 40 g - Cornichon Gherkins (Finely Diced, Brunoise)
- 2 tablespoon - Chive (Finely Chopped, Brunoise)
- 12 Leaves - Italian Parsley (Finely sliced, Chiffonade)
- 2 Each - Lemon Zest (Grated on Micro-plane)
- 150 g - Mayonnaise (Good quality)
- Taste - Sea Salt
- Taste - White pepper ground
Preparation
For the celeriac remoulade peel slice and julienne the celeriac. In a bowl add the celeriac, capers, cornichons, chive, parsley, lemon zest and enough mayonnaise to bind the ingredients, Season the remoulade with salt a pepper to taste. Store in a sealed container and refrigerate until needed.
Potato Gratin
Ingredients:
- 6 each - White Kestral Potatoes Sliced (3mm)
- 300 ml - Thickened Cream (35%)
- 1 each - Garlic (Peeled & Pureed)
- 3 each - Thyme Sprigs
- Taste - Sea Salt
- Taste - White Pepper Ground
Preparation
In a sauce pan bring the cream, garlic, thyme to the simmer. Allow to infuse, strain through a sieve. Peel and slice the potato, in a baking tray lined with baking paper ladle enough cream to cover the bottom of the tray, fan out the potato, season with salt a pepper, repeat this approximately 4 to 5 times ladling cream on top for the last step cover with baking paper and weigh down with a wire rack. In a preheated oven at 200°C (375°C) bake for 45 - 60 minutes, this time may vary depending on the oven. Once cooked place a weight on the wire rack to press the gratin and refrigerate to set. Turn out on a chopping board and cut into rounds 4-4.5 cm wide. Place on three rounds per serve on a tray with baking paper to reheat ready to serve.
Truffle and lime vinaigrette
Ingredients:
- 200 ml - Lime juice & Zest
- 4 Tablespoon - Dijon mustard (Moutarde French Brand)
- 300 ml - Sunflower/Vegetable Oil
- 300 ml - Extra Virgin Olive Oil
- 100 ml - Black Truffle Oil (Tartufi Morra Brand)
- 2 Tablespoon - Truffle Salsa (Tartufi Morra Brand)
- Taste - Sea Salt
- Taste - White Pepper Ground
Preparation
Blend together in a food processor the lime juice, lime zest and Dijon mustard.
Pour in the oils gradually with the machine running. Adjust the consistency with a little water if required. Add the truffle salsa and season to taste. Store in a sauce bottle or sealed container and refrigerate until needed.
Assembly
Reheat the potato gratin in the oven, pan fry the scallops with a little oil, turn once the scallops colour, add a couple knobs of butter and caramelise. The scallops should be partially translucent in appearance, remove from pan and place on paper towel. Plate gratin, place a teaspoon of remoulade on each gratin, then a scallop on each, garnish with crispy prosciutto and micro herbs, dress with truffle vinaigrette and serve.
Cook’s Notes
Pat dry the scallops between paper towels before cooking, this will assist when pan frying to stop the scallop sticking and aid in achieving a nicely caramelised scallop rather than the scallop stewing in excess moisture.
Wine Match
Michael Hall Roussane