Ricotta with Sausage, Baked Scallops, and Leek Cream

Starter course from Anže Kupleniks final menu, which earned him 22 points: six from Bine Volčič, eight from Luka Jezeršek, and nine from Karim Merdijadi.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 3

Ingredients

  • 6 pieces Fish, cockle

  • 1.5 handful Barley, husked

  • 1 piece Carniolan sausage

  • pieces Soup base, chicken, cube

  • 1 bouquet Asparagus, fresh

  • 4 pods Garlic, fresh

  • 6 pieces Olives, green, in brine

  • 2 piece Garlic, fresh

  • 2 piece Shallot

  • 70 g Cheese, Parmesan, hard

  • 1 dl Alcohol, Wine, White

  • 3 pieces Mushrooms, oyster

  • 2 piece Egg, egg yolk, fresh

  • pieces Sweet cream

  • 1 spoon Vinegar, red wine

  • pieces Milk, whole milk

  • pieces Wheat flour, white, multi-purpose

  • 2 piece Egg, fresh

  • pieces Oil, vegetable oil, canola

  • pieces Butter, unsalted

  • pieces Salt, table

Steps

  1. Slice the shallot into rings and sauté it in butter in an economical pot. Season with salt. Add diced kranjska sausage, pour in wine, and sauté well. Add rosemary and parsley. Quickly sauté and pour in an appropriate amount of stock. Season with salt and pepper, cover with a lid, and cook.

  2. When the parsley is cooked 'al dente', add 50 g of Parmesan, mix well, and adjust seasoning if needed.

  3. Cut off the lower half of the leeks and blanch the upper parts in salted water. Once slightly softened, drain and cool in cold water. Blend them together with cooking cream, salt, and pepper into a cream. For a smoother texture, strain the cream through a fine sieve after blending.

  4. For the mayonnaise, use 2 egg yolks, gradually adding oil while constantly mixing with a mixer. Once the desired volume and thickness are achieved, add wine vinegar, salt, pepper, finely chopped garlic, and olives.

  5. Trim the oyster mushrooms to a square-like shape. Season with salt and pepper. Heat a sufficient amount of oil in a small pot to 160°C. Meanwhile, mix the egg with flour, milk, and salt to form a thick batter. Dip the oyster mushrooms into the batter, shake off excess, and fry until golden brown.

  6. Clean the scallops, wash, and dry them. Season with salt and pepper. Before baking, dip the top side into a mixture of egg and 20 g of Parmesan. Bake this side first in a pan. Bake until the surface is slightly firm to the touch and nicely browned, while remaining soft and shiny inside.

  7. Arrange all prepared components beautifully on a plate.

Nutrition Information (Per 100g)

  • Calories: 97.96 kcal
  • Fat: 4 g
    • Saturated Fat: 1.58 g
  • Carbohydrates: 5.03 g
    • Sugars: 0.48 g
  • Protein: 8.24 g
  • Fiber: 0.73 g