SCALLOP SKEWER WITH MUSTARD AND GINGER

FOR 1 PERSON
Difficulty: Easy
Preparation: 20min

INGREDIENTS

  • 2 Scallops
  • Mustard Seeds
  • Single Cream
  • ½ lemon
  • 100ml Ginger Oil
  • 1 Leaf Pack Choi

PREPARATION

For the ginger oil…

 

Confit 75gr of sliced ginger in 100ml of neutral oil –sunflower oil or soft olive oil- at 65-70ºC during 3 hours. Cool down during 12 hours and strain.

 

For the mustard and ginger sauce…

 

Mix 1 tablespoon of mustard seeds and the juice of ½ lemon in a frying pan. Dissolve and add 100ml of ginger oil. Add one tablespoon of single cream and boil down.

 

For the scallop skewer…

 

Brown the scallops in the grill. Serve in a deep dish, pour the sauce on the top and decorate with a previously blanched pack choi leaf.

THE CHEF’S ADVICE
Brown the scallops first and then set the skewers. It’s more practical.

WAGYU TENDERLOIN WITH MUSTARD AND STEWED MOREL MUSHROOMS

FOR 1 PERSON
Difficulty: Easy
Preparation: 20min

INGREDIENTS

  • 1 Wagyu Tenderloin Cut
  • Mustard Seeds
  • Germinated Greens
  • Meat Stock
  • Morel Mushrooms

PREPARATION

For the sauce…

 

Mix a coffee spoon of mustard seeds with four soup spoons of meat stock in a frying pan. Add the morel mushrooms, boil down and set apart.

 

For the tenderloin…

 

Seal and cook the tenderloin to taste. Set apart for 5 minutes. Serve the tenderloin together with germinated greens salad and pour the gravy on the top.

THE CHEF’S ADVICE
Add an extra coffee spoon of mustard seeds after boiling down the gravy to enhance mustard perfume.

SAUTÉED SWEETBREADS OF LAMB WITH MUSHROOMS

FOR 4 PERSONS
Difficulty: Easy
Preparation: 15min

INGREDIENTS

  • 150gr Lamb Sweetbreads
  • Season Mushroom Mix
  • Lamb Stock
  • Salt
  • Pepper
  • Thyme
  • 4 Leafs of Swiss Chards
  • Olive Oil

PREPARATION

Heat two tablespoons of olive oil in a frying pan and stir fry the sweetbreads of lamb. Add the mushroom mix and sauté until golden. Add the Swiss chard leafs, remove, pour the lamb stock on the top and season.
THE CHEF’S ADVICE
Season the sweetbreads at the end to obtain a more tender texture.