Scallops with crayfish Consomme jelly – Oliwia Bernady

Olivia Bernady, Chef at the hotel level 511 Desing Hotel & SPA in Katowice, presents:

Scallops with crayfish Consomme jelly, porcini mushrooms stewed in butter, white chips made from black pudding, Polish pesto gel and pickled samphire

200 g meat scallops
2 tablespoons butter
50 ml cognac
Scallops fry a minute on each side, add the cognac, flambe and season with salt.

200 g of small, fresh porcini mushrooms hats
300 g of clarified butter
2 sprigs thyme
2 lightly crushed cloves of garlic not peeled
Zest of lime
Warm up the butter in a pot, put in thyme, garlic and mushrooms and cook on low heat for 30 minutes. Remove from the butter, season with salt and add the zest of lime

50 g of each : dill, parsley, lovage and chives.
1 clove garlic
Spoon sunflower seeds flour
Teaspoon of lime juice
200 ml water
2 g agar agar

Herbs chopped and made into a smooth paste in a mortar, add salt, juice and garlic, flour from seeds and 1/4 water. We rub through a fine sieve. Boil the water, add the pesto and sawn agar and cook over low heat 2 minutes until substances completely dissolves. We cool it and pour into the dispenser.

200 g crayfish shells
200 g of meat from the Mazury crayfish
2 shallots
50 g lovage
1 liter of water
tablespoon brandy
1 bay leaf
6 g of agar agar

Shells and shallots smoke in the oven, crayfish put into the pot, add spices, shells and shallots and pour a liter of water. Cook over low heat 2 hours, we add salt, decanted. boil 600 ml of Consomme again, add the cognac and agar and cook over low heat 2 minutes. Pour into molds and cool it

3 slices of black pudding bake on the grill plate, squash slightly with a spoon

100 g of samphire
spoon of yuzu
200 ml of water
Teaspoon of honey-dew
5 slices of ginger
Water, honey, ginger and juice stir. Samphire put into vaccum bag, pour the brine and close the vacuum, leave it for 12 hours.

250 g pumpkin
100 g parsnips
300 ml of a crayfish Consomme
1/2 teaspoon of xanthan
A pinch of cardamom
Salt to taste
Pumpkin and parsnips, cut into small cubes and bake 25 minutes at 170 C degrees.
Put to the pot and pour Consomme and cook until soft, blend, add cardamom, salt and xanthan.

photo: Oliwia Bernady

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