The dish that illustrates this post is a scallop carpaccio with cucumber sorbet. Joan Bagur is well aware of their great respect, to direct his teacher, is Jose Romero, a professor of cuisine in the specialization course in haute cuisine de Sant Ignasi-Sarrià in Barcelona, where Joan studied, and savory pastries in Pastisseria Guild of Barcelona.
We rely on the approved master this recipe Carpaccio of scallops and cucumber sorbet, and thank Joan to share it with us, and is in our hands, you prepare it? Sorbet 210 grams of yogurt, 120 grams of dextrose, 60 grams of cream 35% fat, 40 grams of milk powder, c / s sherbet stabilizer, 30 grams sugar, 75 grams of pureed cucumber (no skin or seeds) and 210 grams of cucumber water.
Carrot Vinaigrette 50 grams, 50 grams of celery, yellow pepper 50 grams, 50 grams of red pepper, 1 clove of garlic with skin and crumpled, Forum 50 grams of oil, 10 grams of apple cider vinegar and lime juice . Carpaccio 3 scallops, tarragon, chives, chervil, cilantro, arugula ... Heat entire mixture Sorbet less yogurt, puree and cucumber water is mixed at the end, before introducing the mixture into the butter, lard for 20 minutes book in the freezer in a tupperware previously frozen to lose nothing of the emulsion made by the batch freezer.
Vinaigrette Saute the vegetables in the order of the list of ingredients, cool and add the liquids. Book in a refrigerator until the pass. Fillet Carpaccio of scallops (which are as large as possible) to cover the base plate. Serve the scallops and carpaccio dressed with vinaigrette and their trips and make a small salad with tarragon leaves, cilantro ... and in the hole put the cucumber sorbet quenelle.
We rely on the approved master this recipe Carpaccio of scallops and cucumber sorbet, and thank Joan to share it with us, and is in our hands, you prepare it? Sorbet 210 grams of yogurt, 120 grams of dextrose, 60 grams of cream 35% fat, 40 grams of milk powder, c / s sherbet stabilizer, 30 grams sugar, 75 grams of pureed cucumber (no skin or seeds) and 210 grams of cucumber water.
Carrot Vinaigrette 50 grams, 50 grams of celery, yellow pepper 50 grams, 50 grams of red pepper, 1 clove of garlic with skin and crumpled, Forum 50 grams of oil, 10 grams of apple cider vinegar and lime juice . Carpaccio 3 scallops, tarragon, chives, chervil, cilantro, arugula ... Heat entire mixture Sorbet less yogurt, puree and cucumber water is mixed at the end, before introducing the mixture into the butter, lard for 20 minutes book in the freezer in a tupperware previously frozen to lose nothing of the emulsion made by the batch freezer.
Vinaigrette Saute the vegetables in the order of the list of ingredients, cool and add the liquids. Book in a refrigerator until the pass. Fillet Carpaccio of scallops (which are as large as possible) to cover the base plate. Serve the scallops and carpaccio dressed with vinaigrette and their trips and make a small salad with tarragon leaves, cilantro ... and in the hole put the cucumber sorbet quenelle.
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