CRÈME BRÛLÉE OF ENSAIMADA DE MALLORCA WITH SCALLOPS STEAMED OVER HIERBAS DE MALLORCA
: Starter | : 4 | : Medium
Ingredients
Hierbas de Mallorca jelly
100 ml dry Hierbas de Mallorca (secas)
3 g gelatin (1 1/2 leaves)
Ensaimada de Mallorca crème brûlée
1 Ensaimada de Mallorca (for 8 to 10 persons)
1 stalk of lemongrass
2 shallots
1 handful of young garlic
1 l semi-skimmed milk
Sugar
Salt
4 scallops
Fish fumet (concentrated fish stock)
Fresh herbs
Hierbas de Mallorca secas
Instructions
In a sauté pan, sauté the crumbled Ensaimada de Mallorca, the lemongrass, chopped shallot and sliced young garlic.
Moisten the mixture with part of the semi-skimmed milk (approx. 250 ml) and a little fish fumet.
Separately, melt the sugar in a pan until it begins to brown, and then add it bit by bit to the Ensaimada de Mallorca cream.
Mix together in a blender and pass through a fine sieve.
If necessary the texture can be improved with fumet to obtain a creamy texture.
Store in a cold place.
Clean and season the scallops.
Then place them in a steamer with the fish fumet, fresh herbs and the Hierbas de Mallorca secas.
Cook over a low heat until they have a fleshy texture.
Then remove from the heat and go on to arrange the dish on the plate.
Presentation
Put the Ensaimada de Mallorca cream onto a plate.
Top the cream with the scallops.
Add some Hierbas de Mallorca jelly cubes.
Season with some salt.