Timbale Of Broccoli
Surrounded by chargrilled scallops, served with mediterranean salsa and meridith fetta
Timbale
6 Egg yolks
300ml Cream
200ml Milk
100ml Consommé
900g Broccoli
Seasoning
Blanch and refresh broccoli, puree then pass through medium sieve.
Combine remaining ingredients and add to puree, adjust seasoning. Place mix in greased dariole moulds. Place in baking pan with approx 1.5cm water, cover with silicon paper and seal pan with aluminum foil
Bake on 110°c for 40 minutes on combination steam.
Mediterranean Salsa
Spanish Onion Vinegar
Honey Dew melon Plum Wine
Rock melon Olive Oil
Cucumber Ginger Wine
Red Capsicum Fish Sauce
Coriander Seasoning
Combine all liquids and add to bruniose of remaining ingredients
Adjust seasoning
Garnish
Scallops (x5 per portion)
Meridith Fetta
Leek
Chervil
Drain scallops on absorbent paper, season and mark briefly on extremely hot char-grill. Arrange on greased tray and cook when ready under salamander or in hot oven.
Drain fetta well then dice.
Julienne leek, wash, toss in cornflour and deep-fry.
Pick chervil for garnish, allowing five small sprigs per portion.
Drizzle salsa around plate and top with fetta. Place timbale in center of plate and arrange the scallops around the outside. Position the chervil alternately between the scallops.
