This morning was one of the first long, free mornings I have had since school started. The kind of morning where you really have time to make a dish and photograph it before the sun sets. It is not so much fun to keep a food blog in the winter-time – you really have to cook big for lunch to catch the good light, and I prefer to do so for dinner. Today I had both time and items that really needed using up. It’s even more amusing that the three items quickly made up a no-brainer dish. The products were: scallops, a piece of chorizo, and head of cauliflower. So I made cauliflower purée on top of which sat a rather sizeable scallop, with addition of chorizo oil and crispy pieces of chorizo itself.
Love the colour of the chorizo oil.
The cauliflower purée is made by taking one onion and garlic – fry in oil and butter until translucent, add pieces of cauliflower and 250 ml of chicken stock. Reduce until cauliflower is cooked and add a splash of cream too. Use a blender to make a smooth purée (I did it for approx. 5 minutes and still didn’t get the desired consistency, but 10 minutes/a very good blender should do it). Chorizo oil and crisps – sliced chorizo in oven, 180C for 10 minutes, drain oil, again oven for 8 minutes – blender. Scallops – fry on high heat until nicely caramelized and still rare inside, about 2 minutes each side.
Going along the pescetarian line, another good yet very simple dish I made couple of nights ago for a Russian vodka night: vodka-infused salmon tartare with avocado cream and black bread crisps:
You take a piece of salmon (200g) and sprinkle it with a bit of salt and a shot of vodka, let sit for half an hour. Chop into fine cubes with addition of shallot. Avocado puree is done by blending avocado with a tablespoon of good quality mayonnaise and a bit of lemon juice. Garnished with dill (how else) and black bread crisps.
Obligatory to be consumed with a cold vodka shot.