Black pudding terrine
For the black pudding terrine recipe, chef Olivier Kohen gives the keys to making your own black pudding. The terrine is accompanied by French peas and purple garlic cream.
Scallops, smoked Jerusalem artichoke mousseline, Colonnata bacon, yuzu emulsion
Philippe Coco, from Envol restaurant, presents his recipe for comfort and finesse: scallops, served with a mousseline of smoked Jerusalem artichokes, Colonnata bacon and a yuzu emulsion.
serves 4
Preparation time: 40 min
Cooking time: 50 min
- 8 scallops
- 4 slices Colonnata bacon
- Olive oil
Jerusalem artichoke mousseline
- 200 g Jerusalem artichokes
- 50 g liquid cream
- 30 g butter
Yuzu emulsion
- Scallop beards and coral
- 1 shallot
- 1 knob butter
- 50 cl white wine
- 50 cl whole milk
- 50 cl single cream
- Juice of 1 yuzu
- Olive oil
- Salt and white pepper
1 - Prepare the scallops: remove the beards and coral from the nuts. Rinse well in cold water. Place the nuts on absorbent paper, reserving the beards and coral.
2 - Prepare the Jerusalem artichoke mousseline: peel the Jerusalem artichokes with a potato peeler. Steam them until tender (approx. 20-25 min). In a smoker, smoke the cooked Jerusalem artichokes for 15 min. Blend with the cream and butter and adjust the seasoning. Keep warm.
3 - Prepare the yuzu emulsion: peel and slice the shallot, then sweat it in the butter. Add the barbs and coral, and sauté for a further 5 min. Add the white wine and reduce by half. Add the cream and milk, simmer for 5 min, then add the yuzu juice. Blend, strain and emulsify using a blender or siphon.
4 - Cooking the sc allops: in a hot frying pan, drizzle with olive oil and brown the scallops for 45 seconds on each side.
5 - Presentation: in a soup plate, arrange a pretty quenelle of Jerusalem artichoke mousseline, add 2 walnuts, sprinkle with a few flakes of salt and a turn of the pepper mill. Place a slice of Colonnata bacon under the flame of a small blowtorch for a few seconds. Add a dollop of yuzu emulsion. Taste and enjoy.
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