Salad of Scallops with Celeriac and Feather Tops

Ingrediënten en methode


  • Tobiko Gold
  • Scallops
  • Celeriac
  • Fennel
  • Oil of lime
  • Kaffir Lime Leaves
  • Feather Tops
  • Lime
  • White Wine
  • Cream
  • Butter


  • Prepare the cream of celeriac.
  • Stew the fennel along with Kaffir Lime Leaves.
  • Remove the Kaffir Lime Leaves and finely chop the fennel into small pieces.
  • Collect the juice of the fennel from the slow juicer.
  • Make a beurre blanc and season with juice from the fennel.
  • Pipe the cream of celeriac in a red shape on the plate
  • Place sliced pieces of braised fennel flavored with Kaffir Lime Leaves on top.
  • Cook the scallops and cut into slices.
  • Place the scallops on top of the mold.
  • Top this again with the sliced pieces of braised fennel.
  • Place some Tobiko Gold eggs on top of the dish.
  • Pour the beurre blanc of fennel around the dish.
  • Drizzle the oil of lime over the beurre blanc.
  • Finish with the Feather Tops diagonally against the dish.

Recipe: Eric Miete

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