Page 82 - BLUE INK 2018
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CHEF’S RECOMMENDED
A modern take on seafood
The bluegr chefs of La Bouillabaisse restaurant of Minos Beach art hotel and Agapi
restaurant of Candia Park villages recommend seafood blending fresh greek ingredients with
Mediterranean allure.
Scallops - La Bouillabaisse restaurant, Preparation :
Minos Beach art hotel
Open all the scallops, take out the flesh and
Serves four clean it.
Then wash the flesh and place on a towel to dry
12 fresh scallops
To make the celeriac cream
Celeriac Cream:
> 600 g peeled celeriac Clean the celeriac, cut into small cubes and
> 50 g of butter sauté in butter on a low heat until softened.
> 300 g of cream Add the salt, nutmeg and cream, continue to
> Salt cook on a low heat until almost all the cream
> Nutmeg has been absorbed. Beat in the mixer, and
then strain through a fine mesh.
Passion fruit dressing: To make the dressing, put all the materials in
the Thermomix and beat at setting number six
> 10 g of mandarin juice for 3 minutes.
> 50 g of passion fruit puree
> 40 g of lemon juice To make the red cabbage
> 100 g of olive oil Marinade the finely chopped cabbage in the
> 5 g of fleur de sel soy sauce and vinegar for 1 h and then place it
> 20 g of Muscovado sugar on wax-paper and put in the dehydrator at 53
degrees for 18 hours
For the red cabbage:
> 300 g finely chopped red cabbage To make the “snow” from charcoal infused oil
> 70 g soya sauce
> 70 g of vinegar for sushi Light the charcoal and when it is thoroughly
burnt douse it with Kirsch
Dry for 18 hours in the food dehydrator Then add the oil, cover and leave it in a warm
place for three weeks. Then, drain through a
“Snow” from charcoal infused oil: cloth and keep the oil.
Mix the Maltosec with the oil until it turns into
> 200 g of sunflower oil a powder.
> 500 g of coal Cook the scallops at a high heat for about 1
> 200 g of Maltosec minute on each side
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