IMG_0792this is part two of my Sylvester menu. Scallops with blood sausage, also featuring chicory, wild mushrooms and potato wedges.

Ingredients (for 4 persons):

– 16 scallops

– 2 blood sausages

– 300 grams of wild mushrooms

– 300 ml of cream

– 1 shallot

– 300 ml of fish stock

– 100ml dry white wine

– 2 star anise fruits

– Butter, olive oil, salt, pepper, sauce binder

– 3 tablespoons olive oil

– 400 gr small potatoes

– A sprig of rosemary

– A clove of garlic

– 4 pieces of chicory

Directions:

– Peel the potatos and cut them into mandarin-like slices.

– chop the rosemary and the garlic and mix them with 3 tablespoons of olive oil.

– Grease the potatoes with the mixture and put the parts on a baking paper.

– Fry the chicories with some butter in a little water until they are fully cooked.

– Chop the shallot.

– Bake the shallot in some butter, and add the star anise, which will give a very special taste to the sauce.

– Add the fish stock and the white wine and let it cook until the sauce is reduced by half.

– Add the cream and let it simmer further for a few minutes.  Add salt and pepper.

– Sieve the cause and put it aside.

– Heat the oven at 180° and put the potatoes in it for 30-35 minutes.

– Pat the scallops dry with kitchen paper. Otherwise they will cook instead of baking.

– Slice the blood sausage into pieces of approximately 1cm.

– Clean the wild mushrooms and slice them into pieces.

– Fry the scallops in a pan and add the blood sausage.

– Fry the wild mushrooms in a separate pan.

– Bind the sauce.

– Arrange everything on the plates and add a bit of sauce.

– Serve and enjoy immediately!

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