Carrot Purée with Scallops and Oyster Mushrooms
Main Dishes • Kazakhstani
Description
Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Carrot 0 lbs
- Oyster Mushrooms 5 oz
- Scallops 10 pieces
- Chicken Broth 5 fl oz
- Butter 5 oz
- Buckwheat Groats 0 oz
- Parsley 0 oz
- Basil 0 oz
- Olive Oil 5 fl oz
- Ocean salt 5 lbs
Step-by-Step Guide
Step 1
Spread 2 kg of salt on a baking sheet, place the carrots on top, and sprinkle with the remaining salt. Bake at 320°F for 2 to 4 hours, depending on the size of the carrots. The carrots should lose up to 60% of their weight.
Step 2
Peel the cooked carrots, cut them into large pieces, and place them in a pot. Add the broth and butter, cover with a lid, and simmer on low heat for 2 hours. As it reduces, add more broth as needed.
Step 3
Remove the carrots from the heat and blend them until smooth.
Step 4
Prepare basil oil. Blanch the parsley and basil in hot water for 15 seconds, then immediately transfer them to cold water — you can use ice. Dry them well, combine with oil, blend until you achieve a smooth green color, and strain through a filter bag or cheesecloth.
Step 5
Heat the skillet thoroughly. Sauté the oyster mushrooms in a small amount of olive oil for three minutes.
Step 6
In the same skillet, sear the scallops until they are medium cooked — three minutes will be sufficient.
Step 7
Toast the green buckwheat in a dry skillet until it's crispy.
Step 8
Place the carrot puree on a plate, sprinkle with toasted buckwheat. Top with scallops and oyster mushrooms, and garnish with drops of basil oil.
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