A la minute cooking and assembly (per portion)
INGREDIENTS
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| The finished dish |
½ boudin
1½ large scallops
15g duck fat or clarified butter
Salt and pepper
100g (approx) cabbage cooked with bacon and shallots
30g cabbage purée
20-30ml truffled jus rôti
METHOD
Cut the end off the boudin and cut three slices about 3cm thick from the rest of the piece (Step 1, below). Cut the whole scallop in half so you have three medallions.
Heat the fat in a small frying pan and add the boudin. Fry it roughly for three minutes on each side over a medium flame (Step 2). The surface should be charcoal-coloured and almost crisp.
When you turn over the boudin, add the scallops to the same pan (Step 3) and fry them on both sides. One side should be lightly caramelised, the other just set. Season.
The cabbage with bacon should already be hot. Reheat the purée. Optionally add a little cream to it.
Heat the truffled jus.
To serve, run the cabbage and bacon in a strip through the centre of the plate.
Lay alternate slices of boudin and scallop on it.
Pour a line of cabbage purée down one side of the plate and jus rôti down the other.
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Step 1: slice
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