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Hello everyone
For the first stage of the Gourmet Trawler on the Swift Trawler 30
We are going to create a very Norman dish,
made with AOP Camembert from Normandy,
cream, naturally,
scallops and Pommeau apple brandy.
To get started, you need
a very good camembert from Normandy.
You use it all including the rind.
Then you add a little Pommeau
in moderation.
There you go.
This will strengthen the apple flavour.
Don't worry about the alcohol.
This will evaporate completely.
Then you add a little bit of cream
this will act as a thickener.
We add this basic mixture to the siphon
You add a little salt,
and a little pepper.
You mix until it has the consistency of cream
allowing it to heat, tasting if necessary
to check the seasoning.
Feel free to add cream.
The important thing is to get the full flavour of the camembert
As you can see, this has melted down nicely
Here we have all the flavours of the Pommeau,
the cream
and especially the camembert.
This should be put through a small conical sieve
to remove all the little lumps
so that the mixture can be put into a siphon.
You start with something liquid
and you turn it into a solid
with the texture of a mousse.
I'm gently going to put it into my siphon,
This is a recipe you can easily make on board.
You can even do this in a force 2/3 wind
I'm going to screw on the top
and add the cartridge
that injects gas into the mixture
Then I shake hard
Now I'm going to give you a small demo
of how to create the mousse
It makes a really light mousse, full of air.
Next you sear the scallops.
For your scallops you need
a drizzle of olive oil
and the scallops
which are just seasoned with pepper
on one side only
and a little bit of salt
and you just sear them.
Add the scallops
when the oil starts to smoke,
keeping them on a hot flame.
This creates an attractive collar.
Cook for barely 30 seconds on either side.
You want to keep the pearly colour of the scallops
without overcooking them.
As I wait for them to brown
I take my six containers
Then I turn them carefully
You can see how they've browned.
You wait barely 30 seconds.
This leaves us the time to fill the dishes with camembert mousse.
This is a fairly simple recipe.
It's quick and not that expensive
and it's full of the flavours of Normandy.
The scallop should be almost raw,
cooked on the top and bottom
and remaining a pearly colour in the middle.
You just sit them on top,
and you've finished.
It's a really simple recipe.
That's it. Goodbye and thank you.