Siemens Home Appliances
“Shane's” in Munich Germany.
Shane's story really is a dream come true. After years of experience with some of the most renowned chefs in Germany, he was able to set up his own restaurant right in the centre of Munich.
Recipe for fried scallops on dashi beluga lentils.
Ingredients:
| Dashi beluga lentils: | Scallops: | Assembling the dish: | Preperation: |
|---|---|---|---|
|
200 g of beluga lentils 100 g of tamarind 2 tablespoons of light soy sauce 1 teaspoon of dashi powder 1 tablespoon of sepia ink 1 tablespoon of yuzu dressing 1 tablespoon of granulated sugar 50 ml of balsamic vinegar 50 ml of beetroot juice 50 g of ice cold butter cubes |
8 scallops Neutral vegetable oil Fleur de Sel (sea salt) |
1 tablespoon of roasted white sesame seeds 1 powdered nori leaf Radicchio trevisano French dressing Yuzu dressing 1 tablespoon of finely chopped chives rolls Purple sakura cress |
Serves 4 people Preparation time: 1 hour + time to soak Level: medium |
1. Dashi beluga lentils:
Soak the lentils for 2 – 3 hours in cold water. Put the tamarind in a bowl and add 200 ml of water. Thoroughly knead the tamarind and let it soak for approx. 2 hours, then continue to strain the contents. Add the soy sauce, the dashi powder, the sepia ink and the yuzu dressing, mixing it well. Drain the lentils and transfer them into a vacuum bag, then add the tamarind stock and vacuum pack it. Cook the lentils at 85° C for 40 minutes.
Caramelize the sugar in a pot at medium temperature and deglaze it with the balsamic vinegar and the beetroot juice, cook until the liquid isreduced by half. Add the cooked lentils and toss well. Finally, add in the butter cubes and season.
2. Scallops:
Thoroughly wash and dry off the scallops. Heat some oil in a frying pan over high heat, then add the scallops and grill for about 30 seconds on each side. Season with Fleur de Sel.
3. Assembling the dish:
Arrange the lentils on the prepared plates, add 2 scallops each, add some roasted sesame and nori powder. Add radicchios on the side and sprinkle with both dressings. For some finishing touches add some chives and cress.
4. French dressing (assumes approx. 700 ml):
Add 1 egg yolk, 1 teaspoon Dijon mustard (medium-hot), 2 teaspoons tarragon vinegar, 35 ml chicken broth and 1 slice of garlic to a tall mixing cup. Mix the ingredients with a hand blender and then, while constantly mixing and gently rotating the hand blender, add 130 ml neutral vegetable oil and 130 ml mild extra-virgin olive oil. Transfer the finished mayonnaise to a bowl. Roughly cut 2 sprigs of dill, 6 sprigs of chives, 1 sprig of thyme, 1 sprig of rosemary and 3 sprigs of basil leaves. Combine the cut herbs with 2 tablespoons of sherry vinegar, 5 tablespoons of champagne vinegar, 1 tablespoon of balsamic vinegar, 2 tablespoons of white port wine, 5 tablespoons of vermouth, 1 tablespoon of salt, 1 heaping tablespoon of granulated sugar, and 330 grams of sour cream and add to mayonnaise. Cover the French dressing and let it sit in the fridge overnight. Finally, let the French dressing pass through a fine sieve.
Tip: The dressing can be refrigerated in a glass container for up to 3 weeks. Only applicable when made with pasteurized egg yolks.
5. Yuzu dressing (assumes approx. 400 ml):
Combine 250 ml light soy sauce, 4 tablespoons honey, 5 tablespoons ginger syrup, 20 ml beet juice, 50 ml mirin (rice wine), 50 ml sushi vinegar, 20 ml yuzu juice, 2 drops sesame oil, 1 tablespoon coriander seeds, 3 tablespoons wasabi paste, 1 tablespoon wasabi powder, 100 ml sunflower oil, 2 tablespoons of teriyaki sauce and 20 ml of water in a cup. Seal and refrigerate for two days.
Shane McMahon, Jahreszeitenküche, Südwest Verlag, 978-3-517-09408-3
Copyright photo: © Coco Lang/Südwest Verlag
