A recipe by chef Thierry Breton, adapted for the Vitaliseur and dairy-free. A nice association that should please your guests.
Preparation :
15 min
Cooking :
12 min
Ingredients for 4 to 6 people
500 gr of butternut
1 carrot
1 fennel
1 celery stick
1 small endive
2 big scallops a piece
1 Simiane shallot
1 garlic clove
400 gr of coconut milk
200 gr of water (adjust depending the squash)
4 sticks of lemongrass
Chiselled chives
Salt
1 gauze for cooking the brunoise
Fill one quarter of the Vitaliseur’s vat with water and boil.
Un a saucepan, pour coconut milk and water, then lemongrass sticks roughly cut and mashed with a knife butt. Salt lightly, then cook the whole thing on medium heat, without boiling, just to flavor the broth.
While the water is heating, prepare the vegetables. Peel the squash, shallot and garlic, then cut them into big pieces.
Cook them covered on the Vitaliseur’s sieve for about 10 minutes; the squash must be melty.
During this cooking, prepare and wash the other vegetables. Cut them into tiny brunoise. Put the endive aside.
Once the squash is cooked, put it aside along the shallot and garlic in a mixer bowl.
Filter the coconut milk and lemongrass broth, then trow away the sticks. Pour the broth over the squash and blend finely. Adjust seasoning then keep warm.
Lay the gauze on the sieve, then pour the brunoise over it. Cook for a minute. Put aside and add raw endive.
Cut the scallops into thin slivers with a sharp knife. To make it easier, you can freeze them for a few minutes in order to get them firm.
Cover 4 to 6 small bowls with clingfilm and make a rose of scallop slivers at the bottom of each. Salt lightly then add a big table spoon of brunoise. Salt again then close the clingfilm on the roses. Leave for a little while in the freezer or fridge.
When serving, gently tilt the roses into soup plates, remove the clingfilm and sprinkle with chives. For the lemongrass squash velouté around the roses; you can execute this final step in front of your guests.