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Elegant scallop with puree on Jerusalem artichoke. Can be served as a starter or main course!
4 dive-caught scallops in shells
Butter, for frying
500 g Jerusalem artichokes
1 cup dry white wine
1 cup whipped cream
2 tablespoons butter
100 g of parsley
100 g dill
1.5 dl sunflower oil
Scallop with puree on Jerusalem artichoke and Västerbotten cheese®
Peel and divide the Jerusalem artichokes.
Boil soft in salted water for about 15 minutes.
Let steam off and mix smoothly with wine, cream and butter.
Stir in Västerbottensost® and taste with salt.
Heat the oil to 56°.
Mix the warm oil with the herbs in a blender until the oil is completely smooth and has a lovely green color.
Strain the oil into a coffee filter and pour over in bottle.
Open the shell of the mussels.
Remove the gills, loosen the clam and rinse. Clean the shell so it can be used for serving. Fry the mussels in butter about 1 min per side and salt.
Place a dollop of Jerusalem artichoke puree in the shell, top with the clam and circle over a little herb oil.
4 / 5. 1
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