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Miso Consomme with Scallops and Foie Gras
Antony Scholtmeyer
Antony Scholtmeyer
Ingredients serves 12
MISO CONSOMME
FOIE GRAS MOUSSE
TO SERVE
20 Hokkaido scallops3lt water
200gm miso paste (blond)50gm shaved bonito50gm kombu6 egg whites, semi beaten
300gm poached foie gras50gm whole butter5gm salt
Trimmed Shimeji Mushrooms.
Method
MISO CONSOMME
When cool add the miso paste and beaten egg whites.
To clarify slowly bring the soup up to boiling point scraping the bottom of the pot regularly. When the egg whites have formed a raft on top of the soup continue to simmer on a low heat for 10 mins to make sure that all of the egg has cooked out.
Strain through double folded cheese cloth by making a small hole on the side of the egg white raft big enough for a ladle to fit through. Pass into a storage container and leave to cool.
Bring the water and kombu to the boil. Remove from the heat and add the bonito, then cool to room temperature.
FOIE GRAS MOUSSE
Blend the foie gras, butter and salt together and pass. Roll into a log in cling film and chill.
TO SERVE
Bring the required amount of miso consommé to the boil with the shimeji mushrooms.
Sear 2 plump scallops in a very hot thick-based pan until they are caramelized on both sides but rare in the middle.
Ladle the miso consommé into a bowl plate, with the shimeji mushrooms and then place the scallops in the bowl. Gently slice the foie gras into the required amount of portions at 2 slices per portion and place on top of the scallops. Serve.
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