A delicious recipe for scallop and vegetable pie – ‘hot-air balloons’ – with champagne sauce, in French: Montgolfière de Saint-Jacques, petits légumes et sauce champagne from Ferrandi, Paris. That is a type of recipes that appears much more difficult than it’s, and tastes divine. Refined home-cooking that makes reminiscences.
Serves 4
Energetic time: 35 minutes
Cooking time: 15–20 minutes
Chilling time: 20 minutes
Freezing time: quarter-hour
EQUIPMENT
Superb-mesh sieve
4 lion’s head (small, deep, ovenproof) soup bowls
INGREDIENTS
Scallop and vegetable filling
3½ oz. (100 g) button mushrooms
Butter
Olive oil
3½ oz. (100 g) broccoli
3 oz. (80 g) celeriac
3 oz. (80 g) inexperienced asparagus
3½ oz. (100 g) child carrots, tops on
2 oz. (60 g) skinny French inexperienced beans
12 scallops (about 1 lb./480 g)
Salt and freshly floor pepper
Champagne sauce
2 oz. (60 g) tomatoes
3½ oz. (100 g) shallots
1 tbsp (15 g) butter
1½ tbsp (15 g) flour
1⅔ cups (400 ml) champagne
Beneficiant ¾ cup (200 ml) white rooster inventory (fond blanc de volaille)
¼ cup (1½ oz./40 g)
crème fraiche
To assemble
9 oz. (250 g) fast puff pastry
1 beneficiant tbsp (12 g) toasted sesame seeds
1 egg
2 egg yolks
To garnish (non-compulsory)
Shaved white truffle
METHOD
Making ready the scallop and vegetable filling
Wash and quarter the mushrooms and brown them in a skillet over medium-high warmth with somewhat butter and olive oil. Season with salt and pepper. Wash the broccoli, take away the florets, and reduce probably the most tender components of the stalks into small cube. Peel the celeriac and reduce into ½ × 1¼-in. (1 × 3-cm) sticks. Lower off the asparagus ideas ¾ in. (2 cm) from the ends (reserve the guidelines for an additional use) and reduce 1¼ in. (3 cm) off the bases (discard). Lower every remaining stalk into 4 diagonal items. Wash and scrub the carrots and reduce off the tops, leaving ½ in. (1 cm). Trim the ends off the inexperienced beans. Poach all of the greens (besides the mushrooms) for a couple of seconds in a big saucepan of boiling salted water and plunge into ice-cold water to cease the cooking. In a skillet with somewhat olive oil and butter, prepare dinner the greens individually over medium-high warmth till calmly golden. Season with salt and pepper, then chill till assembling. In a clear skillet with a pat of butter, brown the scallops on one aspect over excessive warmth for 1 minute, then place within the freezer for 15–20 minutes to stop them from over-cooking within the oven.
Making ready the champagne sauce
Wash and reduce the tomatoes (pores and skin on) into ½-in. (1-cm) cube. Peel and finely chop the shallots and prepare dinner within the butter over low warmth till softened. Stir within the flour and tomatoes. Pour within the champagne and scale back by half. Add the inventory and let prepare dinner for about 10 minutes, then stir within the crème fraîche and prepare dinner over low warmth till the sauce coats the again of a spoon. Pressure via the fine-mesh sieve right into a bowl, urgent all the way down to recuperate all of the liquid.
Assembling the “sizzling air balloons”
Preheat the oven to 450°F (240°C/Fuel Mark 8). Roll the pastry to a thickness of 1/16 in. (1.5 mm) and reduce out 4 disks with a diameter about ¾ in. (2 cm) larger than that of the soup bowls. Divide the greens between the bowls and sprinkle with sesame seeds. Add 3 scallops and about ¼ cup (2 oz./60 g) of champagne sauce to every bowl. Whisk collectively the egg and egg yolks to make an egg wash and brush across the edges of every pastry disk, making a ¾-in. (1.5-cm) border. Place the disks over the bowls with the egg wash aspect down. Gently press down across the edges to seal the pastry to the bowls. Brush the tops with egg wash, poke a small gap within the heart of every one to let steam escape, and rating decoratively with a fine-tipped knife. Place within the oven, scale back the temperature to 430°F (220°C/Fuel Mark 7), and bake for 20 minutes, till the pastry is puffed and golden brown. Serve instantly, garnished with shaved white truffle, if you want.
Extracted from Charcuterie: Pâtés, Terrines, Savory Pies – Recipes and Strategies From the Ferrandi College of Culinary Arts by Ferrandi Paris (Flammarion, 2023)
Pictures credit score © Rina Nurra
