Fish broth
2020-08-13 / test@t
Fish okroshka with Far Eastern scallop, cucumber and daikon
Fish okroshka is a delicate and delicate dish that must be served cold. Low-fat cream perfectly emphasizes the sweet taste of the Far Eastern scallop, and the accompaniment of cucumber and radish brings back pleasant memories of your favorite summer dish.
Ingredients
- Far Eastern scallop - 250 g
- fresh cucumber - 80 g
- celery root - 80 g
- daikon - 80 g
- dill - 80 g
- vegetable oil - 120 ml.
- cream 22% - 100 g
- cornflower flowers - 5 g
- herring caviar -25 g
- green siblet onion -10 g
- wine vinegar - 20 ml.
- sugar - 20 g
- salt - 5 g
- water - 100 ml
STEP-BY-STEP COOKING RECIPE
Step 1
For pickled celery, prepare the marinade: bring 100 ml of water, sugar, salt and vinegar to a boil, pour in the diced celery, cool.
Step 2
To prepare the dill oil, beat the oil with the dill in a blender at high speed for 12 minutes.
Step 3
To prepare daikon ribbons, cut it into thin slices, place cornflowers and dill between them.
Step 4
Cut the scallop and fresh cucumber into cubes, add the pickled celery root, salt and put in a molding ring. At the top we lay out daikon ribbons beautifully. Top with sauce made from butter with dill, low-fat cream, herring roe and sibulet onion.
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